Flavorful Turkey Burritos (make ahead)

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Flavorful Turkey Burritos (make ahead)

My husband loves these burritos as a grab and go. This makes it so convenient. I am a real fan for Mexican food. And especially that I can make ahead meals makes it so convenient later when packing lunch. I hope you enjoy this recipe as much as we did.

Description:     Turkey Burritos that are delicious make ahead meals. Ground turkey, spices, veggies & cheese burritos, ready from the freezer!

Prep time:   10 min                       Cook time:  30 min Total Time: 40 min                     Servings: 15 – 20 burritos

Skill level:     Easy                     Category:    Main                      Method: Sauteing

Cuisine:           Mexican                

FILING PART ONE (TURKEY):

• 1 tablespoons oil
• 1/2 onion, minced
• 3 lbs. ground turkey
• 1/4 TSP Paprika
• ¼ TSP Cayenne pepper, ground
• 1/2 TSP Garlic Powder
•  
• 2 teaspoons salt

FILLING PART TWO (VEGETABLES):

• 1 tablespoon oil
• 1/2 onion, minced
• 1/8 TSP Cayenne powder 
• ¼ TSP Paprika
• Salt
• 4–5 cups chopped veggies like carrots, celery, zucchini, sweet potatoes, bell peppers, etc. (see notes for specifics)
• 1 cup chicken broth (more as needed)
• 1 14-ounce can pinto or black beans
• 2 cups shredded Mexican blend or mozzarella cheese
• 1 1/2 cups plain whole plain yogurt

FOR SERVING:

• 30 7.5-inch tortillas
• avocado, hot sauce, cilantro, etc. for serving

How to make Make Ahead Turkey Burritos

1. Filling Part One: Heat the tablespoon oil in a large Dutch oven or stock pot. Add the onion and the turkey; as the turkey cooks, add the spices and salt. Cook until the turkey is browned and fully cooked. When the meat is ready, put it in a large bowl and set aside and put the turkey juice aside in a separate cup.
2. Filling Part Two: In the same pot, add the oil, onion, veggies, and spices. Saute for a few minutes until the vegetables are softened. Add enough broth to barely cover the vegetables and simmer for 10 minutes or so, until the vegetables are soft and the mixture has thickened. Add the beans, meat, cheese, and yogurt. Stir until creamy. At this point add more seasonings if needed.
3. Fill each tortilla with about 1/8 – 1/4 cup of the filling, fold up (I used avocado to help stick), and wrap with plastic or foil. Store in the freezer for quick, grab-and-go lunches and dinners!
4. To heat and eat, either put it in the oven or microwave (I am unsure to use microwave as I almost never use it). 

NOTES

For vegetables, I always use a few different veggies based on whatever’s left in the fridge. But if you want direct amounts, I’d suggest 1 sweet potato, 5 carrots, and 3 bell peppers.

For this recipe I used 3 celery, 2 sweet potatoes, 1 red potato and 1 bell pepper.

Also – technically the cheese and Greek yogurt could be optional, but I like the mixture to be a little creamy. It also helps it stick together better.

Copyright © 2019 LessSimpleCarbs.com, Adapted from PinchofYum.com

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Flavorful Turkey Burritos (make ahead)

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Turkey Burritos that are delicious make ahead meals. Ground turkey, spices, veggies & cheese burritos, ready from the freezer!

• Author: AM
• Prep Time: 10 min
• Cook Time: 30 min
• Total Time: 40 min
• Yield: 10 1x
• Category: Main
• Method: Cooking, sautéing
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

FILING PART ONE (TURKEY):

• 1 tablespoons oil
• 1/2 onion, minced
• 3 lbs. ground turkey
• 1/4 TSP Paprika
• ¼ TSP Cayenne pepper, ground
• 1/2 TSP Garlic Powder
•  
• 2 teaspoons salt

FILLING PART TWO (VEGETABLES):

• 1 tablespoon oil
• 1/2 onion, minced
• 1/8 TSP Cayenne powder 
• ¼ TSP Paprika
• Salt
• 4–5 cups chopped veggies like carrots, celery, zucchini, sweet potatoes, bell peppers, etc. (see notes for specifics)
• 1 cup chicken broth (more as needed)
• 1 14-ounce can pinto or black beans
• 2 cups shredded Mexican blend or mozzarella cheese
• 1 1/2 cups plain whole plain yogurt

FOR SERVING:

 

• 30 7.5-inch tortillas
• avocado, hot sauce, cilantro, etc. for serving

Instructions

How to make Make Ahead Turkey Burritos

1.    Filling Part One: Heat the tablespoon oil in a large Dutch oven or stock pot. Add the onion and the turkey; as the turkey cooks, add the spices and salt. Cook until the turkey is browned and fully cooked. When the meat is ready, put it in a large bowl and set aside and put the turkey juice aside in a separate cup.

2.    Filling Part Two: In the same pot, add the oil, onion, veggies, and spices. Saute for a few minutes until the vegetables are softened. Add enough broth & turkey juice to barely cover the vegetables and simmer for 10 minutes or so, until the vegetables are soft and the mixture has thickened. Add the beans, meat, cheese, and yogurt. Stir until creamy. At this point add more seasonings if needed.

3.    Fill each tortilla with about 1/8 – 1/4 cup of the filling, fold up (I used avocado to help stick), and wrap with plastic or foil. Store in the freezer for quick, grab-and-go lunches and dinners!

 

4.    To heat and eat, either put it in the oven to heat or in a microwave.

Notes

NOTES

For vegetables, I always use a few different veggies based on whatever’s left in the fridge. But if you want direct amounts, I’d suggest 1 sweet potato, 5 carrots, and 3 bell peppers.

For this recipe I used 3 celery, 2 sweet potatoes, 1 red potato and 1 bell pepper.

Also – technically the cheese and Greek yogurt could be optional, but I like the mixture to be a little creamy. It also helps it stick together better.

1. Prep/Cook/bake time may change when changing portions of ingredients.

Copyright © 2019 LessSimpleCarbs.com

 

Adapted from PinchofYum.com

 

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