recipes
Easy Turkey Poblano Burritos
Tortillas filled with leftover turkey, poblano chilies, rice, spicy tomatoes and cheese, make a tasty easy to make meal.
- Servings
- cook method
- prep
- cook
- ready
- 8
- Saute
- 30 minutes
- 20 - 30 minutes
- Less than 1 hour
Ingredients
- 1 tablespoon vegetable oil
- 2 medium poblano chilies, seeded, chopped
- 1/2 cup chopped onion
- 2 cans (10 ounces each) tomatoes & green chilies, undrained
- 1 can (15 ounces) black beans, rinsed, drained
- 3 cups cooked long grain white rice
- 2 cups chopped leftover cooked Butterball® Turkey
- 1 1/2 cups (6 ounces) shredded chihuahua cheese, divided
- 1/2 cup sour cream
- 8 (10-inch) flour tortillas, warmed
- 1/4 cup chopped fresh cilantro
- Directions
- Nutrition Info
-
Heat oil in large skillet on medium heat. Add chilies and onion. Cook and stir 8 minutes or until vegetables are tender. Stir in tomatoes and green chilies, beans, rice and turkey.
Bring mixture to a boil. Reduce heat; simmer 10 minutes. Top with 1 cup of the cheese; cover with lid. Remove from heat; let stand 5 minutes or until cheese is melted.
Spread 1 tablespoon sour cream on each tortilla. Spoon rice mixture evenly down center of tortillas. Top evenly with the remaining cheese and cilantro. Fold in opposite sides of each tortilla. Roll-up burrito-style.
