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. Perfect for meal prepping, these burritos can be easily frozen and reheated for a quick, satisfying lunch or dinner with a creamy finish from Greek yogurt and a melty touch of cheese.

Ingredients

Scale

Filling Part One (Turkey):

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

Filling Part Two (Vegetables):

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

For Serving:

15 10-inch tortillas
Avocado
Hot sauce
Cilantro
Optional: goat cheese for spreading

Cook Mode Prevent your screen from going dark

Instructions

Cook Turkey: 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.
Sauté Vegetables: 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.
Simmer Vegetables: 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.
Combine Filling: 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.
Assemble Burritos: 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.
Store: Wrap each burrito individually in plastic wrap or foil. Freeze for quick, grab-and-go meals.
Reheat and Serve: 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

You can use a variety of vegetables like carrots, zucchini, sweet potatoes, and bell peppers depending on your preference.
Chipotle peppers in adobo sauce add smoky heat; adjust the quantity based on desired spice level.
Freezing the burritos makes them convenient for meal prep and quick meals.
Using plain Greek yogurt adds creaminess and a slight tang without excess fat.
Reheating in a skillet after microwaving gives a crisp, delicious crunch to the burrito exterior.

Nutrition

Serving Size: 1 burrito
Calories: 350
Sugar: 5g
Sodium: 600mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 32g
Cholesterol: 70mg