Spicy Chipotle Turkey Burritos
- Number of Servings: 16
Ingredients
48 oz Turkey, Ground turkey, 93% lean 2 tbsp Extra Virgin Olive Oil 1 medium (2-1/2" dia) Onions, raw 2 serving La Costena Chipotle Peppers in Adobo Sauce, 3 peppers = 1 serving (by SHANIMCK) 4 medium Carrots, raw 2 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers) 4 medium (2-1/4" to 3-1/4" dia.) Potato, raw 2 pepper Jalapeno Peppers 1 cup Beans, black 1 cup (8 fl oz) Chicken Broth 0.5 serving Chobani 2% Plain Greek Yogurt (8 oz) 0.5 cup Cheese - Kraft Shredded Cheddar Cheese 16 serving Tortillas, MISSION, flour tortilla, 8 inch, 49g 3 tbsp Cumin seed 3 tbsp Chili powder
adapted from: https://pinchofyum.com/spicy-chipotle-turkey-burritos-make-ahead
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, chipotle peppers, and salt. Cook until the turkey is browned and fully cooked. When the meat is saucy and delicious-looking, transfer to a large bowl and set aside.
Filling Part Two: In the same pot, add the oil, onion, veggies, and spices. Saute for a few minutes until the vegetables are mostly soft. 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. Also at this point it’s a good idea to taste and add salt or more seasoning to make sure you’re all good on flavor.
Fill each tortilla with about 1/2 cup of the filling, fold up, and wrap with plastic or foil. Store in the freezer for quick, grab-and-go lunches and dinners!
Serving Size: Makes 16 burritos
Number of Servings: 16
Recipe submitted by SparkPeople user BLONDESERIES2.
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, chipotle peppers, and salt. Cook until the turkey is browned and fully cooked. When the meat is saucy and delicious-looking, transfer to a large bowl and set aside.
Filling Part Two: In the same pot, add the oil, onion, veggies, and spices. Saute for a few minutes until the vegetables are mostly soft. 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. Also at this point it’s a good idea to taste and add salt or more seasoning to make sure you’re all good on flavor.
Fill each tortilla with about 1/2 cup of the filling, fold up, and wrap with plastic or foil. Store in the freezer for quick, grab-and-go lunches and dinners!
Serving Size: Makes 16 burritos
Number of Servings: 16
Recipe submitted by SparkPeople user BLONDESERIES2.
Nutritional Info Amount Per Serving
- Calories: 372.4
- Total Fat: 13.3 g
- Cholesterol: 63.9 mg
- Sodium: 652.9 mg
- Total Carbs: 40.7 g
- Dietary Fiber: 5.0 g
- Protein: 24.8 g
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