Turkey Black Bean Burritos
This is a great one-pot meal to make when you're cleaning out the fridge.
1 package Simply Organic Salsa Mix
1 can (15 ounces) diced tomatoes
3 cups shredded turkey breast
1 can (15 ounces) black beans, rinsed and drained
1/4 cup green pepper, diced
1/4 cup onion, finely chopped
2 teaspoons lime juice
1 1/2 teaspoons cumin seed ground
1 teaspoon ground chipotle pepper
10 6- to 7-inch flour tortillas
1 1/2 cups Monterey Jack Cheese
Combine Salsa Mix with diced tomatoes; set aside.
Place shredded turkey in a 3-quart saucepan. Add black beans, green pepper, onion, lime juice, cumin, chipotle pepper and salsa to the pan. Bring to a boil and then let simmer for 10 to 20 minutes until heated thoroughly and peppers are soft.
Spread turkey mixture on tortillas and top with cheese; roll up. Serve hot.
This is a great way to use leftover turkey after Thanksgiving!
Top burrito with sour cream.
Place in a crockpot on low for 4 to 6 hours, stirring occasionally for a quick and easy dinner after a long day of shopping or work!
Substitute chicken, pork, beef or your favorite protein source for turkey.
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As prepared, each serving contains 330 calories, 12g total fat, 40mg cholesterol, 650mg sodium, 35g total carbohydrate and 21g protein.