Burritos with turkey and Pinto Beans

7
Total Time
18 min
Prep
5 min
Cook
8 min
Serves
4
Difficulty
Easy

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.

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