Photo of Burritos with turkey &  pinto beans by WW

Burritos with turkey & pinto beans

Total Time
23 min
15 min
8 min
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.


Canola oil

2 tsp

Uncooked 99% fat-free ground turkey breast

¾ pound(s)

Canned pinto beans

15½ oz, rinsed and drained


2 clove(s), minced

Chili powder

2 tsp

8" multigrain tortilla

4 item(s)


8 Tbsp

Reduced fat cheddar cheese

¼ cup(s), shredded


2 medium, thinly sliced


  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. Serving size: 1 burrito