My sister swears by homemade burritos, and I finally wised up and got with the program.
These are super handy to have around. I make a bunch of them, freeze, and then place in a ziplock.
My husband and kids pull them out for lunches, work, or for a heavy snack in between games.
- 2 lb ground turkey
- 2-3 c. pinto beans
- 3 c. shredded cheddar cheese
- Refried Beans
- ¼ c. chicken broth
- ½ tsp. salt
- 1 onion
- 1 jalepeno
- ½ tsp. cumin
- 2 cloves garlic
- 2 tbsp. cilantro leaves
- 2 tsp. lime juice
- Step 1: Soak the beans overnight, and then cook in the crock pot or on the stove for 2-6 hours until soft (or just get them from the can). When using a crock pot, I cook them in chicken broth with a couple of garlic cloves thrown in. After the beans are soft, puree 3/4 of the beans in a food processor with the broth, ground cumin, salt, onion, garlic, cilantro, and lime juice (and jalepeno if you like it spicy). Transfer to a bowl and add the rest of the beans to give it some texture.
- Step 2: Cook the ground turkey and set aside.
- Step 3: Shred the cheese in a food processor. I do not like the pre-shredded cheese at all. The food companies have to put emulsifiers in the pre-shredded to keep it separated and it changes the composition of the cheese. I HIGHLY encourage you to shred your own! It makes a big difference.
- Step 4: Cook the tortillas as directed, or heat pre-made tortillas in the oven.
- Step 5: Assemble the tortillas. Place the filling in the middle and wrap. Place each in a section of plastic wrap and place on a baking sheet. Freeze until firm. Transfer to a ziplock bag.
- Step 6: These go straight from the bag to the microwave. Place them on high for 3 minutes and they are ready! You could also wrap them in foil (remove the plastic wrap) and heat in the oven.