Shredded Turkey And Bean Burritos Recipes

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.

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.

Steps:

• In a 6-qt. slow cooker, combine beef and broth. Cook, covered, on low until meat is tender, 6-8 hours. Remove meat; discard juices. When cool enough to handle, shred with two forks. Return to slow cooker., In a large skillet, heat oil over medium heat. Add onion and jalapenos; cook and stir until softened, 3-4 minutes. Add garlic and seasonings; cook 1 minute longer. Stir in crushed tomatoes and salsa; bring to a boil. Pour mixture over shredded beef; stir to combine. Cook, covered, on high until heated through, about 1 hour., Using tongs, serve on tortillas for burritos or tacos; add toppings as desired., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

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.

Steps:

• Preheat oven to 300°F. Heat oil in large nonstick skillet over medium-high heat. Add onions and bell peppers; sauté until tender and golden, about 15 minutes. Add turkey, salsa, and cumin; stir until heated through, about 5 minutes. Stir in cheese and cilantro; season generously with salt and pepper. Remove from heat; cover to keep warm.
• Working with 1 tortilla at a time, heat tortilla directly over medium-high gas flame (or in dry skillet over medium-high heat) until warm, softened, and browned in spots, about 30 seconds per side. Place tortilla on work surface. Spoon 1 cup warm turkey mixture along center of tortilla; fold sides in over filling, then roll up tortilla to enclose filling. Place burrito seam side down on baking sheet, and place in oven to keep warm. Repeat with remaining tortillas and filling.

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.