Spicy Chipotle Turkey Burrito
by Editorial Staff
Spicy Chipotle turkey burritos for a delicious lunch or dinner for a big group. Minced turkey, spices, vegetables, and cheese in a flat cake, bon appetit!
Cook: 30 mins
Servings: 15
Ingredients
Serving the first part (turkey):
- 1 tablespoon oil
- 1/2 onion, chopped
- 3 lbs. ground turkey
- 2 tablespoons each chili and cumin powder
- 3-5 individual chipotle peppers (canned in adobo sauce), minced
- 2 teaspoons of salt
filling the second part (vegetables):
- 1 tablespoon oil
- 1/2 onion, chopped
- 1 tablespoon of EACH chili and cumin powder
- 4-5 cups chopped vegetables such as carrots, zucchini, sweet potatoes, bell peppers, etc.
- 1 cup chicken stock (more if needed)
- 1 can of black beans
- 2 cups shredded Mexican cheese
- 1 1/2 cups plain Greek yogurt
for serving:
- 15 scones
- avocado, hot sauce, cilantro, etc. for serving
Directions
- Filling Part One: Heat the tablespoon oil in a large oven or stockpot. Add the onion and the turkey; as the turkey cooks, add the spices, chipotle peppers, and salt. Cook until the turkey is browned and fully cooked. When the meat is saucy and delicious-looking, transfer to a large bowl and set aside.
- The second part of filling: add oil, onions, vegetables, and spices to the same saucepan. Fry for a few minutes, until vegetables are tender. Add the broth so that it barely covers the vegetables, and simmer for about 10 minutes, until the vegetables are tender and the mixture thickens. Add beans, meat, cheese, and yogurt. Stir until creamy. It’s also a good idea to try and add salt or more seasoning at this stage to make sure you taste good.
- Fill each tortilla with about 1/2 cup filling, fold (I put some goat cheese or avocado on the sides to stick together) and wrap the burrito.
- Then fry on both sides in a skillet to obtain a golden brown color.
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