Image of Southwest Ground Turkey Burrito

Southwest Ground Turkey Burritos Recipe

Whether you're meal prepping for one or hosting a family-friendly feast, this easy weeknight meal always hits the spot. Roll your way into these healthy burritos with corn, beans, lettuce, shredded cheese, and avocados before topping it off with our classic ground turkey.

Prep Time
< 30 minutes
Total Time
< 45 minutes
Calories Per Serving
680

Ingredients

  • 2 tablespoons vegetable oil, divided
  • ¼ cup chopped yellow onion
  • 1 teaspoon finely chopped garlic
  • 1 tablespoon tomato paste
  • 1 cup chicken stock
  • 1¼ teaspoons kosher salt, divided
  • ½ cup long grain rice
  • 1 package (16 ounces) BUTTERBALL® All-Natural Lean Ground Turkey
  • 1 teaspoon ground cumin
  • 1 teaspoon ground chili powder
  • ½ teaspoon garlic powder
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Pro Tip: Try grilling or searing the burrito after rolling for a crispy exterior.
  5. 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.
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Ingredients

  • 2 tablespoons vegetable oil, divided
  • ¼ cup chopped yellow onion
  • 1 teaspoon finely chopped garlic
  • 1 tablespoon tomato paste
  • 1 cup chicken stock
  • 1¼ teaspoons kosher salt, divided
  • ½ cup long grain rice
  • 1 package (16 ounces) BUTTERBALL® All-Natural Lean Ground Turkey
  • 1 teaspoon ground cumin
  • 1 teaspoon ground chili powder
  • ½ teaspoon garlic powder
  • 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

Nutritional Facts

People Served
8
Carbs Per Serving
57g
Cholesterol Per Serving
85mg
Dietary Fiber Per Serving
6g
Protein Per Serving
28g
Saturated Fat Per Serving
15g
Sodium Per Serving
1340mg
Sugar Per Serving
5g
Total Fat Per Serving
39g
Trans Fat Per Serving
0g