Burritos with turkey and pinto beans
Uncooked boneless skinless turkey breast
¾ pound(s), ground
Canned pinto beans
15½ oz, (1 can), rinsed and drained
2 medium clove(s), minced
8 inch multigrain tortilla
Fat free salsa
Reduced-fat cheddar cheese
2 oz, (4 Tbsp), shredded
2 medium, thinly sliced
- To make filling, heat oil in large skillet over medium-high heat. Add turkey and cook, breaking it up with wooden spoon, until browned, about 6 minutes. Add beans, garlic, and chili powder; cook, stirring occasionally, until heated through, about 2 minutes.
- Meanwhile, warm tortillas according to package directions.
- Place tortillas on work surface; spoon one-fourth of filling along center of each tortilla. Top each with 2 tablespoons salsa and 1 tablespoon Cheddar; sprinkle with one-fourth of scallions. Fold sides of tortillas over to enclose filling. Place, seam side down, on platter. Repeat with remaining tortillas, filling, salsa, cheese, and scallions.
- Per serving: 1 burrito