|Mini Turkey and Black Bean Burritos, red plum, dried green beans.|
You know those delicious peppers from yesterday? Well, when I cooked them two nights ago, I actually doubled the filling and used the leftovers for burritos last night (and today for lunch). I liked it just as much as the peppers from last night! The only alteration I would make is maybe adding some extra salsa and sour cream...but they were delicious even without those. Added a red plum and some dried green beans, and this was a good meal.
The burritos packed a ton of protein, so this is a great meal if you need to eat quickly and stay full for a while. You could also use regular burrito sized (10 inch) tortillas for a larger burrito - I just used fajita tortillas because that's what I had on hand, and everything is cuter when it's mini. Seriously. For instance...
|See how tiny and cute he is?! And he's next to soup, so he obviously loves being a mini-fluffy-chef.|
I rest my case.
Anyway, burrito time. Remember, the way I organized this was to double the recipe for the filling (what gets cooked in the skillet, minus the cheese), using half for the Roasted Stuffed Peppers and the other half for burritos the next day. The recipe below, however, is just for the burritos. Only. Smaller quantities, equal deliciousness!
1/4 lb ground turkey
1/2 small onion, diced
1 Tablespoons taco seasoning
1/2 can black beans, drained
1/2 cup cooked brown rice
1/2 cup red tomato salsa
1/4 cup frozen corn
1 cup shredded Mexican blend cheese
8 6-inch (fajita size) flour tortillas
Brown turkey in a large skillet. Add onions and cook until onions are translucent. Stir in the following 5 ingredients, through corn, and cook until heated through. Gently fold in cheese until just melted. Remove from heat and divide evenly between tortillas, rolling them up as you go along. Serve or refrigerate immediately. Pin It Now!