Description
This Spicy Chipotle Turkey Burritos recipe combines flavorful ground turkey with a medley of sautéed vegetables, chipotle peppers, and Mexican spices, all wrapped in warm tortillas.
Ingredients
Scale
- 1 tablespoon oil
- 1/2 onion, minced
- 3 lbs. ground turkey
- 2 tablespoons chili powder
- 2 tablespoons cumin
- 3–5 individual chipotle peppers (canned in adobo sauce), minced
- 2 teaspoons salt
- 1 tablespoon oil
- 1/2 onion, minced
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 4–5 cups chopped veggies (such as carrots, zucchini, sweet potatoes, bell peppers)
- 1 cup chicken broth (more as needed)
- 1 14-ounce can pinto or black beans, drained and rinsed
- 2 cups shredded Mexican blend cheese
- 1 1/2 cups plain Greek yogurt
- 15 10-inch tortillas
- Avocado
- Hot sauce
- Cilantro
- Optional: goat cheese for spreading
Instructions
- Heat 1 tablespoon of oil in a large Dutch oven or stock pot over medium heat. Add the minced onion and ground turkey. As the turkey cooks, stir in chili powder, cumin, minced chipotle peppers, and salt. Continue cooking until the turkey is browned and cooked through, with a saucy consistency. Transfer the cooked turkey mixture to a large bowl and set aside.
- In the same pot, add another tablespoon of oil and the minced onion. Sauté until translucent. Add the chopped vegetables along with chili powder and cumin. Cook for a few minutes until the vegetables begin to soften.
- Pour in chicken broth just enough to barely cover the vegetables. Bring to a simmer and cook for about 10 minutes until the vegetables are tender and the liquid has reduced to a thickened mixture.
- Add the drained beans, cooked turkey mixture, shredded cheese, and Greek yogurt to the pot. Stir thoroughly until the filling is creamy and evenly mixed. Taste and adjust seasoning with salt or additional spices if needed.
- Lay out each tortilla and spoon approximately 1/2 cup of the filling onto the center. Optionally spread goat cheese or avocado on the sides of the filling to help the burrito stick together. Fold up the tortillas tightly into burritos.
- Wrap each burrito individually in plastic wrap or foil. Freeze for quick, grab-and-go meals.
- To eat, thaw slightly and reheat in the microwave for about 5 minutes. For a crispy exterior, finish reheating on a skillet until golden brown. Serve with avocado, hot sauce, and cilantro as desired.
Notes
- Great for meal prepping.
- Can be frozen and reheated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 100mg