This rolled-up masterpiece of Latin flavor fusion is fantastically fulfilling. Great for #CincoDeMayo, or really el cinco of any month. Get the recipe and details below.
- 1/2 a small Red Onion
- 2 Garlic Cloves
- 1/2 a pound Ground Turkey
- 1 Loisa Brown Rice & Black Beans Pouch
- 1/2 teaspoon Salt
- 4 large Tortillas
- 1 cup Mexican Cheese Blend
- 1 ripe Avocado
- 1 small head of Romaine Lettuce
- 1 cup Salsa
- 1 cup Greek Yogurt/Sour Cream
1. Make the Meaty Rice & Bean Burrito Filling
Grab a skillet and heat up 1 tablespoon of olive oil on medium-high heat. While the skillet heats up, peel and cut your onion in half then dice one half in small chunks and keep the other half for the cherry tomato salsa or another recipe. Add the diced onion to your skillet and sauté for 1 minute then add 1 or 2 minced garlic cloves and sauté for another minute. Next, add the ground turkey and using a wooden spoon or spatula, break up the meat and cook for 4-5 minutes or until you do not see any more pink, raw meat chunks. Lastly, add 1 Loisa's 90-second Brown Rice & Black Beans pouch drizzle over another tablespoon of olive oil, 1/2 a teaspoon of salt then stir and combine the meat with the rice and beans. Allow everything to cook and heat through for 2 minutes then give it a taste and adjust seasoning, if necessary. That's your meaty rice and beans filling done!
2. Prepare The Other Ingredients
Wash, dry and finely chop the lettuce and make the quick cherry tomato salsa (or use store-bought). Get your tortillas, shredded cheese, the ripe avocado and the sour cream or Greek yogurt and get ready for assembly!
3. Assemble The Burritos
Grab a tortilla then add everything in a horizontal line in the center of the tortilla. I like to start with some sour cream, followed by 1/4 of a mashed avocado, some shredded lettuce, the meat, bean & rice mixture, some salsa, and the cheese! To roll the burrito, fold the sides in so they nearly touch then using your thumbs bring up the bottom of the tortilla and fold it over the filling, tuck it in then roll it tightly. Place the rolled tortillas on a plate seam side down. You can eat as is or quickly heat them up in a skillet with about half a tablespoon of oil on medium heat for 1-2 minutes on each side. This will seal the burrito, heat it up and make both sides of the burrito a bit toasty and crunchy.