I’m not a fan of actual burritos; but the filling for these is SO yum. You just saute the turkey with half the onion; then saute all the veggies with some broth and the spices, then stir in the yogurt. It takes a while to do all the chopping; but you could easily do that ahead of time.

You can swap out the veggies for anything you have available. Just be mindful if you use a lot of high water content vegetables (like zucchini) that you might need less broth.

Serve with tortillas or rice.

Makes 6 servings – 248 cal and 17g protein per serving

1T chipotle powder
2T cumin seeds (ground cumin would work just as well)
1T salt
1lb ground turkey (93% lean)
2T oil
1 medium onion, chopped small
1 smallish sweet potato, chopped small
1 carrot, chopped small
1 smallish green pepper, chopped small
1/2 zucchini, chopped small
1c chicken broth
1c cooked black beans
1c greek yogurt (the calorie count listed is for 2%)
avocado slices (optional side)
cilantro & lime (for garnish)

Combine the spices and salt in a little prep dish. Saute the turkey in 1T of the oil with half the chopped onion. When it’s partway cooked, add about half the spice mixture and stir. If it starts to burn, add a bit of the chicken broth to scrape up the bottom of the pan.

Remove the turkey to a bowl and put the other T of oil into the pan with the other half of the onion and the other veggies and the rest of the spice mixture. Saute for a a few minutes to combine. Add the chicken broth and cover for 5-10 minutes, until the veggies soften.

Add the turkey back to the pan along with the black beans and greek yogurt. Stir everything together and taste for seasoning.

To serve, sprinkle with some chopped cilantro and a good squeeze of lime.


Leave a Reply

Your email address will not be published.