1.2 pounds ground turkey
2 tablespoons jerk seasoning
2 cloves garlic, minced
1 (15-ounce) can black beans, rinsed and drained
1 (10-ounce) can diced tomatoes & green chilies
3 tablespoons olive oil, extra virgin, divided
1 large sweet red bell pepper, cut into strips and halved
1 medium sweet yellow onion, halved and sliced
2 tablespoons balsamic vinegar
1 pinch kosher salt
1 1/2 cups low-fat blue cheese dressing
2 teaspoons hot sauce
1 teaspoon celery seed
1/2 bunch cilantro leaves, chopped
3 large pita rounds, cut in half
6 celery stalks, cleaned and cut in half
1/2 bag baby carrots, cleaned
Drain tomatoes over a small bowl and reserve the drained liquid. Place tomatoes in a medium-sized bowl. Rinse and drain black beans, mash and place in bowl with tomatoes. Add ground turkey and jerk seasoning and mix gently but thoroughly with hands. Cover and set aside.
Heat a non-stick skillet over medium high and add 1 tablespoon extra virgin olive oil. When hot, add pepper and onion strips, balsamic vinegar and a pinch of kosher salt. Reduce heat to low and cook for 15 minutes, stirring occasionally. Put in bowl with reserved tomato liquid.
In a small bowl, mix dressing, hot sauce and celery seed. Mix in cilantro and refrigerate until needed.
Divide meat into 6 portions and shape into an oblong patty and place on waxed paper. Heat 1 tablespoon oil in the non-stick skillet over medium high. When hot, add 3 patties and cook for 4 minutes on each side. Remove to a plate and repeat.
To assemble, cut fresh Pita rounds in half and put one patty in each. Using tongs, put equal amounts of onion mix over the patties and spoon sauce into pitas.