Description

These Spicy Chipotle Turkey Burritos are packed with bold flavors from chipotle peppers, chili powder, and cumin, combined with a hearty mixture of ground turkey, sautéed vegetables, beans, and creamy cheese and yogurt. Perfect for meal prep, these burritos can be wrapped and frozen for a quick, satisfying lunch or dinner.

Ingredients

Scale

Filling Part One (Turkey):

1 tablespoon oil
1/2 onion, minced
3 lbs. ground turkey
2 tablespoons chili powder
2 tablespoons cumin
3–5 individual chipotle peppers (canned in adobo sauce), minced
2 teaspoons salt

Filling Part Two (Vegetables):

1 tablespoon oil
1/2 onion, minced
1 tablespoon chili powder
1 tablespoon cumin
4–5 cups chopped veggies like carrots, zucchini, sweet potatoes, bell peppers, etc.
1 cup chicken broth (more as needed)
1 14-ounce can pinto or black beans
2 cups shredded Mexican blend cheese
1 1/2 cups plain Greek yogurt

For Serving:

15 10-inch tortillas
Avocado
Hot sauce
Cilantro

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Instructions

Cook the Turkey: Heat 1 tablespoon oil in a large Dutch oven or stock pot over medium heat. Add the minced onion and ground turkey. As the turkey cooks, stir in chili powder, cumin, minced chipotle peppers, and salt. Continue cooking until the turkey is browned and fully cooked with a saucy texture. Transfer the cooked turkey to a large bowl and set aside.
Sauté the Vegetables: Using the same pot, add 1 tablespoon oil, the minced onion, chopped vegetables, chili powder, and cumin. Sauté for a few minutes until the vegetables are mostly soft.
Simmer the Vegetable Mixture: Pour in enough chicken broth to barely cover the vegetables. Simmer the mixture for about 10 minutes until the vegetables are tender and the sauce has thickened slightly.
Add Beans, Meat, Cheese, and Yogurt: Stir in the canned beans, reserved cooked turkey, shredded Mexican blend cheese, and plain Greek yogurt until the filling is creamy and well combined. Taste and adjust seasoning with salt or additional spices as needed.
Assemble the Burritos: Lay out each tortilla and fill with approximately 1/2 cup of the filling. Fold the burrito, optionally spreading goat cheese or avocado on the sides to help seal it. Wrap each burrito tightly in plastic wrap or foil for freezer storage.
Reheat and Serve: To enjoy, thaw the burrito slightly and heat in the microwave for about 5 minutes. For a crispier exterior, finish reheating on a skillet until golden brown. Serve with avocado, hot sauce, and cilantro as desired.

Notes

You can use a variety of vegetables such as carrots, zucchini, sweet potatoes, and bell peppers.
Adjust the number of chipotle peppers based on your heat preference.
Store burritos wrapped in plastic or foil in the freezer for quick meal options.
Reheating can be done in the microwave or combined with skillet heating for a crispy finish.

Nutrition

Serving Size: 1 burrito
Calories: 420
Sugar: 6g
Sodium: 550mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 6g
Protein: 35g
Cholesterol: 85mg