Best Turkey Burritos With Salsa And Cilantro Recipes

GARY'S TURKEY BURRITOS

Gary's Turkey Burritos image

Easy to make, these special low-fat burritos taste awesome! You don't eat red meat, but love burritos? Well, you can't taste the difference here. These are medium spicy, not fire hot!

Provided by Gary Bertagnolli

Categories World Cuisine Recipes Latin American Mexican

Time 25m

Yield 6

Number Of Ingredients 8

Ingredients

1 pound ground turkey
2 (7.75 ounce) cans Mexican-style hot tomato sauce (such as El Pato®)
1 (15.25 ounce) can whole kernel corn, drained
½ small onion, diced
1 (16 ounce) can fat-free refried beans
1 (16 ounce) container fat-free sour cream
¾ cup shredded reduced-fat Cheddar cheese
6 (10 inch) flour tortillas

Steps:

In a large skillet over medium high heat, brown ground turkey. Stir in tomato sauce, corn and onion. Reduce heat to medium and let simmer, stirring occasionally, until liquids reduce (about 20 minutes).
In a separate medium skillet, heat beans over medium-low heat. Prepare sour cream and cheese for sprinkling into burritos. One by one, heat tortillas over stove burner for 1 to 2 minutes, flipping a few times. Top with beans, then meat mixture, then sour cream and cheese. Fold over and serve while still warm.

Nutrition Facts : Calories 571.1 calories, Carbohydrate 78.4 g, Cholesterol 75.9 mg, Fat 7.9 g, Fiber 7.5 g, Protein 33.8 g, SaturatedFat 2.4 g, Sodium 1549.1 mg, Sugar 13.7 g

TURKEY, TOMATILLO, AND BEAN BURRITOS

Turkey, Tomatillo, and Bean Burritos image

Make and share this Turkey, Tomatillo, and Bean Burritos recipe from Food.com.

Provided by ratherbeswimmin

Categories Poultry

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 (12 inch) flour tortillas
2 tablespoons vegetable oil
1 1/3 lbs ground turkey breast
1 large onion, chopped
3 garlic cloves, chopped
1 red bell pepper, cored, seeded, and chopped
salt
fresh ground black pepper
1 cup chicken broth
1 (15 ounce) can pinto beans, rinsed and drained
1 (16 ounce) jar tomatillo salsa
2 tablespoons fresh cilantro leaves, chopped
2 1/2 cups shredded monterey jack cheese

Steps:

Preheat oven to 275°; wrap flour tortillas in foil and warm in the oven.
Preheat a large nonstick skillet with the vegetable oil.
Add in the ground turkey and break it up with the back of a spoon as it cooks and browns, about 4 minutes.
Add in the onions, garlic, bell pepper, salt, and pepper; cook for 3 minutes.
Add in the chicken stock, pinto beans, and 1 ½ cup tomatilla salsa; increase the heat up to high; continue cooking 5-6 minutes or until the mixture is thickened.
Remove pan from heat and add in the cilantro; stir to mix.
Remove the flour tortillas from the oven and switch the broiler on.
Pile the turkey mixture into the warm tortillas; sprinkle each with ¼ cup cheese; roll up burrito style.
Line a casserole dish with the burritos, seam side down.
Top each burrito with a little bit of the remaining tomatillo salsa, spreading it over the burritos with the back of a spoon.
Sprinkle with the remaining cheese; place dish under the broiler, 6 inches from the heat source.
Broil for 5 minutes or so to melt and brown the cheese; serve immediately.