Turkey Burritos with Pinto Beans
5
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Here's a simple addition to this recipe: After heating the beans in step 1, you can stir 2 cups baby kale leaves into the filling and continue to cook, stirring frequently, until the kale is tender, 5 to 6 minutes.
Ingredients
Canola oil
2 tsp
Uncooked extra lean ground turkey breast
¾ pound(s)
Kale
1 cup(s)
Canned pinto beans
15½ oz, rinsed and drained
Garlic
2 clove(s), finely chopped
Chili powder
2 tsp
Table salt
½ tsp
8" multigrain tortilla
4 item(s)
Salsa
8 Tbsp
Shredded reduced fat Mexican-style cheese blend
¼ cup(s)
Scallions
2 medium, thinly sliced
Instructions
1
To make filling, heat oil in large skillet over medium-high heat. Add turkey and cook, breaking it apart with wooden spoon, until browned, about 6 minutes. Stir in the kale, beans, garlic, chili powder, and salt; cook, stirring occasionally, until heated through, about 2 minutes.
2
Meanwhile, warm tortillas according to package directions.
3
Place 1 tortilla on work surface and spoon one quarter of filling down center. Top with 2 tablespoons salsa and 1 tablespoon cheese and sprinkle with one quarter of scallions. Fold sides of tortilla over filling and roll up. Repeat with remaining tortillas, filling, salsa, cheese, and scallion.
4
Serving size: 1 burrito
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