Turkey-black bean burritos |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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A departure from typical leftover turkey dishes, this high-fiber burrito bake gives us our Tex-Mex fix without too much fat. You can also use a 10-tortilla package and reduce turkey by 1/2 cup to make 5 servings. I created this version as part of a high-fiber regimen to lower cholesterol. Ingredients:
4 cups cooked, shredded turkey |
1 can black beans (do not drain) |
1 (8 ounce) jar salsa |
1 onion, diced |
1 clove garlic, pressed |
1/2 bell pepper, diced |
1 tablespoon hot sauce |
12 whole wheat flour tortillas |
2 cups shredded low-fat monterey jack and colby cheese, , divided |
1 can enchilada sauce |
Directions:
1. Combine turkey, onion, garlic, beans, salsa, hot sauce and bell pepper in a large bowl.
2. Add one cup of the shredded cheese.
3. Mix well.
4. Scoop 0.083 of the mixture into each of the tortillas, roll and place in a 10X13 baking dish, seam side down.
5. Sprinkle remaining cheese over 12 burritos, cover with foil, and place in a preheated 350°oven.
6. Bake for one hour.
7. Pour enchilada sauce into a 4 cup measuring pitcher and heat in the microwave oven for 20-30 seconds.
8. Pour over cooked burritos and serve.
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