Turkey and Brown Rice Taco Burritos
User Reviews
5
6 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
15 mins
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Total Time
35 mins
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Servings
8 burritos
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Course
Main Course
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Cuisine
American
Turkey and Brown Rice Taco Burritos
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 1 pound ground turkey can substitute ground beef
- ½ cup onion chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon oregano dried
- ½ teaspoon paprika
- 1 ½ teaspoons cumin
- 1 (8-ounce) (8-ounce) can tomato sauce
- ¼ cup chicken broth low-sodium, or water
- 1 (15-ounce) (15-ounce) can black beans rinsed and drained, or pinto beans
- 2 cups brown rice cooked, see note
- 1 tablespoon lime juice fresh
- cilantro chopped, to taste
- cheddar cheese about 2 cups, shredded, or Monterey Jack cheese
- 8 burrito-sized 10-inch flour tortillas, white or whole wheat
- tomato taco toppings like
- sour cream
- salsa
- olive
- lettuce
- avocado
Instructions
- In a large, 12-inch nonstick skillet, cook the ground turkey, onion, salt and pepper over medium heat, breaking the meat into small pieces, until the meat is fully cooked. Drain any excess grease, if needed.
- Add the chili powder, garlic powder, oregano, paprika and cumin and stir well to combine. Stir in the tomato sauce, chicken broth and beans. Simmer for 5-6 minutes.
- Stir in the rice, lime juice and cilantro until the mixture is evenly combined. Cook until the rice and other ingredients are hot and bubbling, 2-3 minutes.
- Fill each tortilla evenly with the hot meat and rice filling. Top with cheese and roll the tortilla up burrito style, tucking in the ends.
- Serve immediately (or keep warm in a 200 degree oven until ready to serve) smothered with any and all taco toppings your heart desires.
Notes
- Spices: I took the spice makeup from my favorite homemade taco seasoning, so if you have some of that on hand, omit the salt, pepper, chili powder, garlic powder, oregano, paprika and cumin and instead use that (or you could try subbing in packaged taco seasoning although I haven't tried it).
- Brown Rice: this recipe calls for already cooked brown rice. My favorite (favorite!) way to cook brown rice is in the pressure cooker. In the InstantPot (or other electric pressure cooker), combine 1 cup brown rice with 1 1/4 cups low-sodium chicken broth and a pinch of salt (you can sub water but the broth gives it great flavor). Cook at high pressure for 22 minutes and let the pressure naturally release. For stovetop pressure cookers, do the same but cook for 20 minutes.
- Burritos: this recipe makes large burritos but you could definitely use smaller tortillas and get more out of the batch. The assembled burritos can be frozen (I like to wrap each burrito in plastic wrap and then pack them in a gallon-size ziploc bag) and reheated in the oven or microwave.
Nutrition Information
Show Details
Serving
1 Burrito
Calories
469kcal
(23%)
Carbohydrates
55g
(18%)
Protein
30g
(60%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Cholesterol
56mg
(19%)
Sodium
1280mg
(53%)
Fiber
7g
(28%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 8burritos
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Burrito | |
| Calories | 469kcal | 23% |
| Carbohydrates | 55g | 18% |
| Protein | 30g | 60% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 56mg | 19% |
| Sodium | 1280mg | 53% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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