A great recipe for Turkey Tomatillo and Bean Burrito. Spicy or mild, have it your way!
Course: Main Course
Keyword: better than bouillon, burritos, onions, pinto beans, tomatillo, turkey
Author: Chef Rodney
4Flour Tortillas12 inch
1 ½lbLean Ground Turkey
1Red Bell Peppercored, seeded, and chopped
Salt and Pepper
1CupLow Sodium Chicken Broth
15ozPinto BeansRinsed and Drained
10ozMexican Blend CheeseShredded
Preheat the oven to 275°F. Wrap the flour tortilla in foil and warm in the oven.
Preheat a large skillet with the vegetable oil. Add the ground turkey and cook until the turkey is browned.
Add the onions, garlic, bell peppers, salt, and pepper to the turkey. Continue to cook for approximately three minutes stirring often. Add the chicken broth, pinto beans, and 1 ½ cups of the tomatillo salsa.
Turn the heat to high and continue to cook for 5 to 6 minutes until the turkey mixture has thickened. Remove from heat and add the cilantro stirring to combine.
Remove the flour tortillas from the oven and switch the broiler on.
Scoop the turkey mixture into the center of each warm tortillas. Sprinkle each burrito with ¼ cup of cheese, and roll them up burrito style.
Line a baking dish with the burritos with the seams side down. Top each burrito with a little bit of the remaining Tomatillo salsa. Sprinkle with the remaining cheese and place the dish under the hot broiler. Broil until the cheese has melted and browned. Serve immediately.