Serve this easy turkey and bean burrito recipe with a simple salad for a perfect weeknight dinner everyone will love.
2 tbsp canola oil
1 cup chopped onion
1 tbsp chopped garlic
1 tbsp chili powder
1 lb ground turkey
1 540-mL can sodium-free black beans
1/2 tsp dried oregano
1 cup sodium-free chicken broth
6 large whole wheat tortillas
1 large ripe avocado, peeled, halved and thickly sliced (optional)
3/4 cup salsa
3/4 cup grated cheddar
1/4 cup chopped cilantro
Preheat oven to 425°F.
Heat oil in a large frying pan on medium. Add onion and sauté for 4 min or until lightly golden. Add garlic and chili powder and sauté 1 min. Turn heat to medium-high, add turkey and sauté for 4 min or until no longer pink. Add beans, oregano and chicken stock, turn heat to high and simmer for 5 min or until liquid has almost disappeared. Remove from heat.
Lightly grease a 9 x 13 baking dish. Divide filling into 6 portions and use to fill 6 tortillas, adding a small pinch of cheese and a few slices of avocado (if using). Roll up, tucking in ends.
Place in baking dish seam-side down. Spoon salsa evenly over top of burritos and sprinkle with remaining cheese (about 1/2 cup). Bake for 20 min or until cheese has melted. Sprinkle with chopped cilantro and serve.
Calories 539, Protein 32g, Carbohydrates 52g, Fat 22g, Fibre 10g, Sodium 988mg.
Originally published in Today's Parent magazine.
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