Here is a quick, easy, Mexican-style dinner. Stock up on some tortillas, a jar of black bean pâté, shredded cheese and sliced deli turkey breast, and you can have dinner on the table in 5 minutes. If you can’t find black bean pâté, use drained salsa instead.
Jicama is a root with a thin, tan skin that looks like a turnip. When peeled, it’s crisp and juicy. In Mexico it’s eaten raw, seasoned with a little lemon juice. Once peeled, cut or sliced, it retains its texture and color. I like to use it for crudites in addition to salads.
Let’s take a chance on a nice, big, dry rose of pinot noir.
• Look for no-salt-added or low-sodium turkey in the deli department.
• Any type of soft tortilla can be used.
• Prepare jicama sticks.
• Make burrito.
To buy: 1 package 8-inch whole wheat tortillas, 1 jar black bean pâté, 1/2 pound low-sodium sliced turkey breast, 1 package shredded reduced-fat Monterey Jack cheese, 1 small jicama, 1 tomato, 1 lemon, 1 head lettuce and 1 bunch cilantro.
Staples: Salt and black peppercorns.