Burritos with turkey and pinto beans

11
7
7
SmartPoints® value per serving
Total Time
18 min
Prep
5 min
Cook
8 min
Serves
4
Difficulty
Easy
Beef and bean burritos are a Tex-Mex favorite lightened up by swapping in ground turkey for the usual beef. The key the success of the swap is to make sure the turkey remains moist by not overcooking it. It will be done in less than 10 minutes so keep an eye on it. Garlic, chili powder, and cumin add lots of savory Southwest flavor here, but if you like things South-of-the-Border spicy, add a few fresh or pickled jalapeño slices to the burritos before rolling them up. Or douse your burrito with a shake or two of hot sauce with every bite. Other varieties of beans can stand in for the pinto beans. Try kidney, black, or navy beans.

Ingredients

Canola oil

2 tsp

Uncooked boneless skinless turkey breast

¾ pound(s), ground

Canned pinto beans

15½ oz, (1 can), rinsed and drained

Garlic clove(s)

2 medium clove(s), minced

Chili powder

2 tsp

8 inch multigrain tortilla

4 item(s)

Fat free salsa

8 Tbsp

Reduced-fat cheddar cheese

2 oz, (4 Tbsp), shredded

Uncooked scallion(s)

2 medium, thinly sliced

Instructions

  1. 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.
  2. Meanwhile, warm tortillas according to package directions.
  3. 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.
  4. Per serving: 1 burrito

Notes

Save money and keep Cheddar cheese fresher longer by buying it by the block at a big-box store. Tightly wrap it in plastic wrap and refrigerate up to 2 months. For longer storage, wrap the cheese in smaller portions in plastic wrap then in heavy foil and freeze up to 6 months. It will be a bit crumblier but will still be perfect for shredding.