Turkey and Black Bean Baked Burritos
2 lbs ground turkey, thawed and browned
1 small sweet onion, diced
1 (15 oz can) organic diced tomatoes, drained
1 (15 oz can) black beans, drained and rinsed
2 cups frozen sweet corn
2 cups salsa
1 tsp ground cumin
12 raw whole wheat tortillas (my favorite brand is Tortilla Land), heated until golden brown
2 cups shredded Colby Jack cheese (or your favorite cheese)
Preheat oven to 375 degrees F. In a large skillet over medium heat, brown the ground turkey. Drain any excess liquid. Combine the onion, tomatoes, black beans, corn, salsa, and cumin with the browned ground turkey.
Bring to boil. Reduce heat and simmer until onions are translucent and liquid evaporates. Approximately 8 to 10 minutes. Meanwhile, heat tortillas until golden brown.
Place about 1/2 cup turkey mixture down the center of the tortilla. Top with about 2 Tbs of shredded cheese. Fold sides and then ends over to cover filling. Place seam face down on lightly greased 13x9x2 baking dish. Bake for 15 minutes.
My husband loves to take the leftover burritos for lunch the next day. These are also a great ‘freezer meal’ option! Whenever you decide to have them, I guarantee they will become a quick and healthy family favorite.