Turkey Tomatillo And Bean Burritos Food

TURKEY TOMATILLO AND BEAN BURRITO

Steps:

• Preheat the oven to 275°F. Wrap the flour tortilla in foil and warm in the oven.
• Preheat a large skillet with the vegetable oil. Add the ground turkey and cook until the turkey is browned.
• Add the onions, garlic, bell peppers, salt, and pepper to the turkey. Continue to cook for approximately three minutes stirring often. Add the chicken broth, pinto beans, and 1 1/2 cups of the tomatillo salsa.
• Turn the heat to high and continue to cook for 5 to 6 minutes until the turkey mixture has thickened. Remove from heat and add the cilantro stirring to combine.
• Remove the flour tortillas from the oven and switch the broiler on.
• Scoop the turkey mixture into the center of each warm tortillas. Sprinkle each burrito with 1/4 cup of cheese, and roll them up burrito style.
• Line a baking dish with the burritos with the seams side down. Top each burrito with a little bit of the remaining Tomatillo salsa. Sprinkle with the remaining cheese and place the dish under the hot broiler. Broil until the cheese has melted and browned. Serve immediately.

TURKEY ENCHILADAS WITH FIRE-ROASTED TOMATILLOS

Steps:

• For the tomatillos: Preheat the broiler and set the tomatillos, garlic, jalapenos and onions out on a foil-lined tray. Drizzle the ingredients with a little olive oil and sprinkle with salt and pepper. Place the vegetables under the broiler 3 to 4 inches from the top and cook until the tomatillos and onions are well charred, 5 to 6 minutes. Turn the vegetables and broil until charred all over, 4 to 5 minutes longer. Remove from the oven and transfer to a blender with the chicken stock, cilantro and lime juice. Puree until completely smooth. Place in a large saute pan over medium-low heat and warm through. Season with salt and pepper.
• For the turkey enchiladas: Set a large saute pan over medium-high heat and coat with the oil. Add the turkey and garlic and brown well, 3 to 4 minutes. Add the cumin, coriander, paprika, oregano and onions and cook until well browned, 10 minutes longer. Season with salt and pepper. Transfer to a platter and let cool.
• Preheat the oven to 375 degrees F and grease a 9-by-13-inch gratin dish with oil.
• Spoon some of the tomatillo sauce into the bottom of the pan to lightly coat it. Dip each tortilla into the heated tomatillo sauce (this will both flavor the tortilla and also make it more pliable). Spoon 1/4 cup of the ground turkey filling onto each tortilla. Divide 1/2 cup of the shredded Jack cheese between each tortilla. Fold the tortillas over the filling and place them seam-side down in the gratin dish. Place 6 enchiladas in the pan and top with more tomatillo sauce so they are just barely covered. Top with remaining 1/2 cup of Jack cheese and sprinkle with crumbled queso fresco. Place on a tray (to catch any drips) and bake until the cheese has melted and the sauce is bubbling, 15 to 17 minutes. Finish under the broiler to brown further if desired. Remove from the oven, let cool slightly and garnish with the chopped cilantro. Serve with the sour cream on the side.

GROUND TURKEY BURRITOS THAT WILL FOOL YOUR KIDS

Steps:

• Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• Cut off the stem of the red cabbage. Peel leaves off gently, being careful not to tear. Place individual leaves gently into a large pot of water and bring to a boil. Cook for 5 minutes; reduce heat and simmer until tender but still crunchy and red, 8 to 10 minutes more. Drain.
• Heat olive oil in a large skillet over medium-high heat. Saute onion, celery, and garlic until softened, 5 to 7 minutes. Mix in turkey meat and season with salt. Cook and stir until browned and crumbly, 5 to 7 minutes. Add crushed tomatoes and cooked rice. Cook, stirring occasionally, until flavors combine, 10 to 15 minutes more.
• Place 1 cabbage leaf on top of each tortilla. Fill with the turkey-rice mixture. Fold the bottom end up and roll into a tight burrito.
• Heat a grill pan over medium heat. Add burritos in batches; cook, flipping as necessary, until outsides are crunchy, about 5 minutes.

GARY'S TURKEY BURRITOS

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.

TURKEY, TOMATILLO, AND BEAN BURRITOS

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.

TURKEY-BLACK BEAN BURRITOS

Steps:

• 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.

TURKEY AND BEAN BURRITOS

Steps:

• In a large saucepan cook turkey, onion, and garlic until the turkey is no longer pink.
• Add in beans, tomato sauce, picante sauce, chili powder and salt.
• Cover, stirring occasionally cooking for 10 minutes.
• Spray a baking sheet with no stick spray.
• Preheat oven to 375°F.
• Spoon cooked turkey and bean mixture onto tortillas sprinkling with cheese.
• Fold and place seam side down on baking sheet.
• Bake for 12- 14 minutes until cheese is melted and tortilla edges start to crisp.

SHREDDED TURKEY AND BEAN BURRITOS

Steps:

• Heat oil in a large saucepan over medium heat.
• Add onion and cook, stirring, until softened, about 2 minutes.
• Stir in garlic, cumin and chile powder and cook for 30 seconds.
• Add tomatoes and lime juice; bring to a boil. Reduce heat to a simmer and cook until the onions are very soft, 16 to 20 minutes.
• Stir in turkey (or chicken) and beans and continue cooking until the mixture is heated through, 3 to 5 minutes more.
• Divide the turkey-bean mixture among tortillas (or wraps). Top each with cheese and cabbage, roll into burritos and serve.

HEALTHY GROUND TUKEY AND BEAN MAKE AHEAD BURRITOS

Steps:

• Heat 10 cups of water to boiling in a large pot. Rinse the dry beans and pick out any stones. When the water boils, blanch the beans for 2-3 minutes, then remove from heat and cover. Hot soak for 4-16 hours.
• Drain the water from the beans and rinse. Pour into a crock pot and add enough water to cover and the salt. Cook on low for for 8-12 hours.
• When the beans are tender, freeze about half for a future batch of burritos or re-fried beans. (If you are using canned beans, start here.) Cook the 2 cups of rice as per the directions on the bag of rice.
• In a large skillet add the olive oil and cook the ground turkey. (Grate the cheese while your cooking the meat to save some time.) When the meat is no longer pink, add the beans (including the liquids) and garlic. Using a potato masher, mash the beans. It will take some muscle to get it all mashed together. Add the salsa and the hot peppers. Cook until the water is reduced and the beans and meat thicken.
• Assemble the burritos with a scoop of bean-meat mix, scoop of rice and a sprinkle of cheese in the center of the tortilla. Fold side, bottom, side, then top. Wrap in wax paper and freeze in a zip lock bag. Or you can put 3 or 4 into lunch containers and freeze.
• To reheat: microwave 1 minute each side and/or toast in an oven or toaster oven 350 for about 10 minutes.

LEFTOVER TURKEY BURRITOS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Wrap tortillas in foil and place in the oven while preheating to warm.
• Combine turkey, beans, diced tomatoes and green chiles, chopped green chiles, cilantro, ancho chile powder, garlic powder, and salt in a saucepan over medium heat; bring to a simmer and cook until all liquid evaporates, 5 to 8 minutes.
• Remove burritos from the oven. Place turkey-bean mixture in the warmed tortillas, add pepper Jack cheese, and roll into burritos. Place in a baking pan.
• Bake in the preheated oven until heated through, about 20 minutes.