Name: Turkey and Black Bean Burritos
Cuisine: Mexican
Ingredients: 1 teaspoon oil; 1 lb lean ground turkey; 1 15-oz can Bush’s Cocina Latina Frijoles Negros Machacados (Black Refried Beans); salt and pepper to taste; squeeze of half a lime (optional); 5 – 6 flour tortillas, burrito size; 2 cups cooked rice (I used brown rice); 1 1/2 – 2 cups shredded Mexican blend cheese; shredded lettuce; chopped tomato; cilantro; sour cream or Greek yogurt; salsa

Ingredients

1 teaspoon oil
1 lb lean ground turkey
1 15-oz can Bush’s Cocina Latina Frijoles Negros Machacados (Black Refried Beans)
salt and pepper to taste
squeeze of half a lime (optional)
5 – 6 flour tortillas, burrito size
2 cups cooked rice (I used brown rice)
1 1/2 – 2 cups shredded Mexican blend cheese

Toppings:

shredded lettuce
chopped tomato
cilantro
sour cream or Greek yogurt
salsa

Cook Mode Prevent your screen from going dark

Instructions

In a large nonstick skillet, heat oil over medium heat. Add ground turkey and cook until browned, about 5 minutes. Stir in 1 can of Bush’s Cocina Latina Black Refried Beans and continue to cook until liquid is reduced, about 3-5 minutes. Squeeze in juice from half a lime during this time (optional).
Lay out your tortilla on a cutting board and layer rice, turkey and bean mixture and cheese. If you are not serving at this time, roll your burritos by folding over the filling, pulling filling back a bit with the tortilla, then tucking in both sides and continuing to roll. If you are serving immediately, top your filling with lettuce, tomato, salsa and sour cream if you like. (Tip: if adding extra fillings, just tuck in one side of the burrito to allow for extra room!)