8 (10-inch) extra-large flour tortillas, warmed according to package instructions
1 cup canned pinto beans, warmed
1 cup yellow corn
1 block (8 ounces) Monterey jack cheese, grated
2 cups diced avocado (about 2 medium avocados)
1 container (8 ounces) sour cream
8 leaves green leaf lettuce
Pico de gallo, to serve
Directions
In a medium stockpot, heat 1 tablespoon oil over medium heat. Add onion and garlic and cook until softened. Add tomato paste; cook for 2 minutes. Add stock and ¼ teaspoon salt and bring to a boil; add rice. Reduce heat, cover, and simmer until liquid is absorbed and rice is tender, 15 to 20 minutes.
In a large skillet or saucepan, heat remaining 1 tablespoon oil over medium-high heat. Add turkey, and cook, stirring occasionally, until browned and crumbly, about 10 minutes. Remove from heat, and sprinkle with cumin, chili powder, garlic powder and remaining 1 teaspoon salt.
Divide turkey mixture and rice among tortillas. Top with beans, corn, cheese, avocado, sour cream and 1 lettuce leaf. Fold sides of tortillas over filling and roll up from bottom to enclose filling. Serve Southwest Ground Turkey Burrito with pico de gallo.
Pro Tip: Try grilling or searing the burrito after rolling for a crispy exterior.
Prep Tip: Wrap filled tortillas individually in foil. Store in an airtight bag and reheat in a toaster oven or oven for lunches or a quick weeknight dinner! Preheat oven to 275°F. Bake wrapped ground turkey burrito until heated through, 25 to 30 minutes.
