Tex-Mex Style Burrito

Set a nonstick skillet on medium high heat. Once hot, lightly spray with avocado oil then add onion and bell pepper. Cook for 3 – 5 minutes until the veggies are softer with dark edges. Add the cooked turkey and rehydrate with the salsa, then add in seasonings. Warm a tortilla in the microwave for 30 seconds to help soften it.

📝 Ingredients

• 1 red bell pepper, chopped
• 1/2 (white) onion, sliced
• 1/2 lb 93% lean ground turkey (or 3/8 lb if using cooked)
• 5 tablespoons pimientos (plus juice)
• 1 tablespoon chili powder (or paprika)
• 2 teaspoons cumin
• 1/4 cup (or 4 tablespoons) salsa or enchilada sauce
• Two 8-inch tortillas
• 5 tablespoons (~1/3 cup) black beans
• 2 tablespoons jasmine rice
• 1 cup shredded romaine (or leafy green of choice)
• 2 tablespoons cotija queso (optional)
• 2 tablespoons avocado mash

👨‍🍳 Instructions

1. 1Set a nonstick skillet on medium high heat. Once hot, lightly spray with avocado oil then add onion and bell pepper. Cook for 3 – 5 minutes until the veggies are softer with dark edges.
2. 2Add the cooked turkey and rehydrate with the salsa, then add in seasonings.
3. 3Warm a tortilla in the microwave for 30 seconds to help soften it.
4. 4Add the turkey and veggies mix, add beans and rice, pour in the sauce and top with romaine and cotija queso.
5. 5Set a nonstick skillet on medium high. Once hot, spray with oil then toast in the skillet on all sides of the burrito to make it crispy and seal it closed. Enjoy!