Prep 30 mins
Cook 15 mins
From Rachael Ray
- 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
- 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
- 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.
We had fresh organic turkey, beans and tomatillos on hand! Found this recipe and hoped for the best. I made the tomatillo sauce fresh (Rick Bayless recipe on this site) and turned the burritos into enchiladas. I used lower fat cheese and extra tomatillo sauce. I also added some taco seasoning. It was good but probably not something we'll have again...
I make this at least 2-3 times a month!