Recipe by Cheri
A departure from typical leftover turkey dishes, this high-fiber burrito bake gives us our Tex-Mex fix without too much fat. You can also use a 10-tortilla package and reduce turkey by 1/2 cup to make 5 servings. I created this version as part of a high-fiber regimen to lower cholesterol.
Top Review by crazyrob926
Was a great way to use up the leftover turkey from thanksgiving! Very tasty, I used peach salsa, Franks hot sauce, a little Johnny's seasoning salt, threw in some diced jalapenos to give it a extra kick, and doubled the garlic because my family are garlic fiends and it came out perfect!
- 4 cups cooked, shredded turkey
- 1 can black beans (do not drain)
- 1 (8 ounce) jar salsa
- 1 onion, diced
- 1 clove garlic, pressed
- 1⁄2 bell pepper, diced
- 1 tablespoon hot sauce
- 12 whole wheat flour tortillas
- 2 cups shredded low-fat monterey jack and colby cheese, , divided
- 1 can enchilada sauce
Directions See How It's Made
- Combine turkey, onion, garlic, beans, salsa, hot sauce and bell pepper in a large bowl.
- Add one cup of the shredded cheese.
- Mix well.
- Scoop 0.083 of the mixture into each of the tortillas, roll and place in a 10X13 baking dish, seam side down.
- Sprinkle remaining cheese over 12 burritos, cover with foil, and place in a preheated 350°oven.
- Bake for one hour.
- Pour enchilada sauce into a 4 cup measuring pitcher and heat in the microwave oven for 20-30 seconds.
- Pour over cooked burritos and serve.