Healthy Ground Tukey and Bean Make Ahead Burritos
Whip up a batch of these delicious and Healthy Ground Turkey and Bean Make-Ahead Burritos for a quick, protein-packed meal that’s perfect for meal prep! Featuring lean ground turkey, hearty black and pinto beans, and a blend of bold spices like chili powder and smoked paprika, these burritos offer a flavorful yet nutritious alternative to takeout. Whole wheat tortillas are stuffed with a zesty mixture of beans, brown rice or quinoa, melty cheddar cheese, and fresh cilantro, then rolled up and ready to serve or save for later. Individually wrapped, they can be refrigerated or frozen for a grab-and-go breakfast, lunch, or dinner option. Best of all, they reheat beautifully in the microwave or oven, making it easier than ever to enjoy a wholesome, homemade meal on busy days. Don't forget to pair them with salsa, guacamole, or a dollop of sour cream for the ultimate Tex-Mex experience!
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups cooked brown rice or quinoa
- 1.5 cups shredded cheddar cheese
- 8 large whole wheat tortillas
- 1 cup salsa
- 0.25 cup fresh cilantro, chopped
Instructions
Heat olive oil in a large skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened. Add minced garlic and diced red bell pepper, and cook for an additional 2 minutes.
Add ground turkey to the skillet, breaking it up with a wooden spoon. Cook until browned and fully cooked, about 6-8 minutes.
Stir in black beans, pinto beans, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Mix well to combine and simmer for 3-4 minutes, allowing the flavors to meld.
Turn off the heat and stir in cooked brown rice or quinoa, shredded cheese, salsa, and fresh cilantro.
Lay a tortilla flat on a clean surface. Spoon about 1/2 cup of the turkey and bean filling into the center of the tortilla.
Fold in the sides of the tortilla and then roll it up tightly from the bottom into a burrito shape. Repeat with the remaining tortillas and filling.
If making ahead, individually wrap each burrito in foil or plastic wrap for storage. Refrigerate for up to 4 days or freeze for up to 3 months.
To reheat, unwrap and microwave a burrito for 1-2 minutes if refrigerated, or 3-4 minutes if frozen. Alternatively, reheat in a 375°F oven for 15 minutes if refrigerated, or 25-30 minutes if frozen.
Serve warm with additional salsa, sour cream, or guacamole, if desired.
Nutrition Facts
Calories |
4474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.2 g | 193% | |
| Saturated Fat | 58.3 g | 292% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 8622 mg | 375% | |
| Total Carbohydrate | 571.7 g | 208% | |
| Dietary Fiber | 101.7 g | 363% | |
| Total Sugars | 31.9 g | ||
| Protein | 242.7 g | 485% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2196 mg | 169% | |
| Iron | 41.6 mg | 231% | |
| Potassium | 5014 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
