Ground Turkey Burritos

Ground turkey browned with onion, bell pepper, serrano chilies, and garlic, then simmered with refried beans, green chilies, picante sauce, cumin, and oregano. The filling is saucy, spiced, and just substantial enough to hold together inside a warm flour tortilla with a handful of melted Monterey Jack.

Letting the filling cool slightly before wrapping is a smart move. A too-hot, too-loose filling tears through tortillas and makes a mess. A few minutes of rest off the heat lets it firm up enough to scoop and wrap cleanly.

Warm the tortillas before filling. A cold tortilla cracks when you fold it. Microwave them wrapped in a damp paper towel or heat each one in a dry skillet for a few seconds per side.

Pro Tips

• Brown the turkey thoroughly, breaking it into small crumbles. Large chunks don’t distribute evenly in a burrito.
• Drain the excess fat after browning. Turkey renders less fat than beef, but it still needs draining for the best texture.
• The refried beans act as a binder that holds the filling together inside the tortilla. Don’t skip them.
• Fold the ends of the tortilla in first, then roll tightly from one side. This seals the filling inside and prevents leaking.

Variations

• Loaded burrito: Add black beans, corn, and rice to the filling for a bigger, heartier wrap.
• Beef version: Swap ground turkey for ground beef for a richer, more traditional burrito.
• Burrito bowls: Skip the tortilla and serve the filling over rice with shredded lettuce, sour cream, and guacamole.