Turkey Sausage and Turkey Burritos

• 1/4 pound low-fat turkey sausage
• 1/4 pound turkey, ground from breast meat
• 8 ounces onion (1 3/4 cups chopped)
• 1 large clove garlic
• 1 teaspoon canola oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 4 large flour tortillas (9-inch diameter)
• 2 cups canned crushed tomatoes, with no-salt added
• 1/2 to 1 whole jalapeno pepper
• 2 tablespoons raisins
• 1 cup frozen corn niblets

1. Set oven or toaster oven to 400 degrees and heat while cooking filling.
2. Slice sausage into 1/8-inch-thick rounds and cut each in half.
3. Saute in hot, nonstick skillet along with the ground turkey, until ground turkey begins to color.
4. Be sure to break it up as it cooks.
5. Chop onion and mince garlic.
6. Add oil to turkey pan, and saute onion until it begins to soften.
7. Add garlic, cumin, cinnamon and cloves and saute another 30 seconds.
8. Wrap two tortillas in aluminum foil and heat in oven or toaster oven about 2 or 3 minutes, until softened.
9. Add the tomatoes to the filling.
10. Reduce heat and cook while mincing jalapeno.
11. Add jalapeno, raisins and corn and cook about 3 minutes, until corn is heated through.
12. Spoon a quarter of the filling onto each of the two tortillas; roll and serve.
13. Heat remaining two tortillas when ready for seconds.

turkey sausage, turkey, onion, clove garlic, canola oil, ground cumin, ground cinnamon, ground cloves, flour tortillas, tomatoes, jalapeno pepper, raisins, corn niblets

Taken from cooking.nytimes.com/recipes/3192 (may not work)