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Turkey and Bean Burritos with Warm Vegetable Relish

March 2, 2010

I teased poor Greg by making burritos, but not his beloved chicken burritos, because I’ve been there, done that a few

bean and turkey burritos

times.  Instead, I wanted to try out a modification of a bean and beef burrito recipe I saw online that had a homemade taco seasoning packet-style seasoning mix.  I didn’t bring the recipe home with me, so I had to wing it.  It turned out great.  I used ground turkey, and canned refried beans, so it went together quickly.  Then I covered the rolled up burritos with a seasoned tomato sauce and cheese to keep them moist while they baked and add some flavor.  I made a sauteed vegetable relish, which helped make it a little healthier and cut the heaviness of the dish.  The quantity on this dish is dependant upon the size of tortillas you use.  The store had grande burrito size, which are huge, and that made 6 burritos.  I think a regular sized burrito tortilla would yeild 6, or 4 big servings.

Ingredients:

For the burritos:

1 1/4 lb ground turkey,  chicken or beef

1 1/2 T chili powder

1 t ground paprika

2 t ground cumin

1/2 t ground coriander

1 t dried oregano

1/2 t garlic powder

1/4 t onion powder

1/2 t salt

1 8 oz can tomato sauce

1/2 c water

1 16 oz can refried beans

6-8 burrito sized flour tortillas

8 oz shredded Mexican cheese blend (cheddar and Monterrey Jack), about 2 cups

Hot sauce, such as Texas Pete’s

For the sauce:

1 14 oz can tomato sauce

1 T chili powder

1 t ground cumin

For the vegetable relish:

1 t vegetable oil

1 medium zucchini, cut into 1/2″ dice

10 small mushrooms, quartered

1/2 c fresh or frozen corn

1/4 t ground cumin

1 T chopped fresh cilantro

Directions:

Heat oven to 350 degrees and grease a 9″ x 13″ baking dish.  In a skillet over medium heat, brown turkey and drain off any excess fat.  Add can of tomato sauce, water and spices and simmer for 10 minutes to let the flavors combine.  Set aside.

Meanwhile, heat refried beans in the microwave with 1/2 cup water (I find that refried beans are stiff as a board when the come out of a can, and you want them to have a runnier consistency).

Place 14 oz can of tomato sauce in a small skillet and add the tablespoon of chili powder and 1 teaspoon ground cumin.  Simmer for about 5 minutes and taste to adjust for seasoning.  Set aside.

To assemble the burritos, lay a tortilla on a flat work surface.  Scoop about 1/2 c of the meat mixture down the middle of the tortilla, and place about 1/4 c of the refried beans alongside the meat.  Sprinkle with a  handful of cheese- about a heaping 1/8 cup.  Sprinkle with a few shakes of the hot sauce and roll the burrito up, placing it in the baking dish.  Repeat until all the ingredients are used.  You should get about 6 huge burritos or 8 if your tortillas are a bit smaller.  Pour tomato sauce topping over burritos, making sure to cover all the exposed tortilla.  Sprinkle with remaining cheese.  Bake, uncovered, for 15 minutes, until cheese is melted and burritos are heated through.

While the burritos are baking, heat vegetable oil in a non-stick skillet over medium high heat.  Add zucchini and mushrooms, season with salt, pepper and cumin, and saute until softened, about 5 minutes.  Add corn and cook for another 2 minutes, until heated through.  Sprinkle with a bit of hot sauce and add cilantro.

When burritos are ready, place one on a plate and top with some of the vegetable relish and serve.

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