Spicy Turkey Burritos

Turkey is a nice alternative to chicken. It's a leaner meat, and has less cholesterol and more iron. This recipe is a great one for meal prep day, if you make the filling and set aside, cutting up the fresh veggies on the day you heat and serve. Or, make the entire burrito, wrap it up in tinfoil and freeze it.

Per Burrito: 387 calories; 27.2 grams protein

Ingredients:

Filing Part One (Turkey):

  • 1 tablespoons oil
  • ½ onion, minced
  • 3 lbs. ground turkey
  • 2 tablespoon EACH chili powder and cumin
  • 3-5 individual chipotle peppers (canned in adobo sauce), minced
  • 2 teaspoons salt
  • 3 cloves garlic, minced or crushed
  • lime juice to taste

Filling Part Two (Vegetables):

  • 1 tablespoon oil
  • ½ onion, minced
  • 1 tablespoon EACH chili powder and cumin
  • 4-5 cups chopped veggies like carrots, zucchini, sweet potatoes, bell peppers.
  • 1 cup vegetable broth (more as needed)
  • 3-5 individual chipotle peppers (canned in adobo sauce), minced
  • 2 teaspoons salt
  • 3 cloves garlic, minced or crushed
  • lime juice to taste

Additional ingredients:

  • 15 10-inch tortillas
  • 1 14-ounce can pinto or black beans
  • hot sauce (optional)
  • fresh tomato, red onion, cilantro, cucumber, avocado, and lettuce as you prefer
  • 2 cups shredded Mexican blend cheese (optional)
  • 1½ cups plain Greek yogurt (optional)

Directions:

Meat Filling:

  1. Heat the tablespoon oil in a large Dutch oven or stock pot.
  2. Add the onion and the turkey; as the turkey cooks, add the spices, chipotle peppers, and salt.
  3. Cook until the turkey is browned and fully cooked.
  4. When the meat is saucy and delicious-looking, transfer to a large bowl and set aside.
  5. Add the beans, cheese, and yogurt. Stir until creamy. Also at this point it's a good idea to taste and add salt or more seasoning to make sure you're all good on flavor.

Vegetable Filling:

  1. Heat the tablespoon oil in a large Dutch oven or stock pot, add the oil, onion, veggies, and spices.
  2. Saute for a few minutes until the vegetables are mostly soft.
  3. Add enough broth to barely cover the vegetables and simmer for 10 minutes or so, until the vegetables are soft and the mixture has thickened.
  4. Add the beans, cheese, and yogurt. Stir until creamy. Also at this point it's a good idea to taste and add salt or more seasoning to make sure you're all good on flavor.

Fill each tortilla with about ½ cup of the filling, fold up and wrap with plastic or foil.

Store in the freezer for quick, grab-and-go lunches and dinners! To heat and eat, either pop in the microwave (takes about 5 minutes for a semi-thawed burrito) or in the oven or a combo with the microwave and then on a skillet if you're at home so you can get that golden brown exterior. That's the best way.