Turkey, Tomatillo, and Bean Burritos |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Rachael Ray Ingredients:
4 (12 inch) flour tortillas |
2 tablespoons vegetable oil |
1 1/3 lbs ground turkey breast |
1 large onion, chopped |
3 garlic cloves, chopped |
1 red bell pepper, cored, seeded, and chopped |
salt |
fresh ground black pepper |
1 cup chicken broth |
1 (15 ounce) can pinto beans, rinsed and drained |
1 (16 ounce) jar tomatillo salsa |
2 tablespoons fresh cilantro leaves, chopped |
2 1/2 cups shredded monterey jack cheese |
Directions:
1. Preheat oven to 275°; wrap flour tortillas in foil and warm in the oven.
2. Preheat a large nonstick skillet with the vegetable oil.
3. Add in the ground turkey and break it up with the back of a spoon as it cooks and browns, about 4 minutes.
4. Add in the onions, garlic, bell pepper, salt, and pepper; cook for 3 minutes.
5. Add in the chicken stock, pinto beans, and 1 1/2 cup tomatilla salsa; increase the heat up to high; continue cooking 5-6 minutes or until the mixture is thickened.
6. Remove pan from heat and add in the cilantro; stir to mix.
7. Remove the flour tortillas from the oven and switch the broiler on.
8. Pile the turkey mixture into the warm tortillas; sprinkle each with 1/4 cup cheese; roll up burrito style.
9. Line a casserole dish with the burritos, seam side down.
10. Top each burrito with a little bit of the remaining tomatillo salsa, spreading it over the burritos with the back of a spoon.
11. Sprinkle with the remaining cheese; place dish under the broiler, 6 inches from the heat source.
12. Broil for 5 minutes or so to melt and brown the cheese; serve immediately.
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