Burritos as not something that I make often but they always hit the spot when they are on our dinner table. I love a burrito that is filled with rice and bean along with a flavorful meat. For this recipe, I opted to use a lean ground turkey and add some of my favorite spices. I like to sub ground turkey for beef from time to time because it s a bit healthier. I also like to do a 50/50 combo of ground beef and turkey because it keeps the ground beef texture, but is a healthier option.
We like to fill our burritos is a basic pinto bean and cilantro lime rice. This recipe I previously posted is a restaurant knock-off and if delicious for burritos or bowls. I opted to bake my burritos for a nice crunchy shell and warm melted cheese inside. I also topped the burrito with a little additional cheese over the top right at the end for even more melted cheese. I serve our burritos with sour cream and fresh guacamole, but if you have other favorites use 'em- or have it plain! This is a great meal to prepare in advance and pop in the oven for dinner. Kellen loves these burritos and always pulls all the meat, rice, and beans from his before eating the shell with a little sour cream and guacamole. These burritos are not spicy, but if you like a little kick adding a jalapeno with the onions would be a great addition.
Kellen had his last swim class of the session yesterday and I love watching how comfortable he is getting. Kellen is cautious by nature and swim is a a challenge for him because he needs to learn the skill to be comfortable in the environment and its a great learning experience for him. The place he swims moved them up by level and it was clear that this is pretty important to some of the participants because they told me about 8 times that he was *almost* ready to move up. I don't really care if he moves up or not to be honest. I just see him having fun and that is what is important to me (and him too). Tonight, we had an early dinner and did a lot of nothing. Ron and Kellen planted my new elderberry bush and Kellen proceeded to fall on it.....we will see if it survives the toddler run in! Tomorrow Kellen is home with me and Rowan, and we are going to swim with friends! I am loving being home with my boys during my leave! I am preparing a weekend post anticipating my return to work. I am going to touch on prepping before, first week back, and utilizing FMLA intermittently, but for now I am enjoying my time off!
Ingredients
1 1/2 lb lean ground turkey (ground beef works too)
1/2 onion, diced
1 can diced green chilies
1/2 Tbl ground cumin
1/2 Tbl chili powder
1/2 Tbl garlic powder
1 tsp salt
2 cups Cilantro Lime Rice
1 1/2 cup pinto beans, rinsed and drained
2 cups cheddar cheese, divided
6 (10 inch) tortillas
Olive Oil
Sour Cream and Guacamole, for Topping
Instructions
In a large skillet, cook turkey until juices run clear. Drain and add onions, chilies, cumin, chili powder, garlic powder, and salt. Cook till onions are tender and spices have had a chance to simmer together.
Preheat oven to 350 degrees.
On a flat surface begin to assemble the burritos. Layer 1/3 cup rice, 1/4 cup beans, 1/2 cup meat, and 1/4 cup cheese evenly in the center of the tortilla. Fold the sides of the tortillas to the center and roll the burrito. Place the finished burritos steam side down in a baking dish. Brush the tortillas with olive oil and bake for 15 minutes. Top with remaining cheese and bake an additional 5 minutes. Remove from oven and serve with sour cream and guacamole.
6 (10 inch) tortillas
Olive Oil
Sour Cream and Guacamole, for Topping
Instructions
In a large skillet, cook turkey until juices run clear. Drain and add onions, chilies, cumin, chili powder, garlic powder, and salt. Cook till onions are tender and spices have had a chance to simmer together.
Preheat oven to 350 degrees.
On a flat surface begin to assemble the burritos. Layer 1/3 cup rice, 1/4 cup beans, 1/2 cup meat, and 1/4 cup cheese evenly in the center of the tortilla. Fold the sides of the tortillas to the center and roll the burrito. Place the finished burritos steam side down in a baking dish. Brush the tortillas with olive oil and bake for 15 minutes. Top with remaining cheese and bake an additional 5 minutes. Remove from oven and serve with sour cream and guacamole.