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Healthy Freezer-Friendly Turkey and Black Bean Burritos

healthy freezer-friendly turkey and black bean burritos - featured image
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These healthy freezer-friendly turkey and black bean burritos are packed with lean protein, vegetables, and bold flavor. Perfect for meal prep, they reheat beautifully for a quick and satisfying lunch or dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound lean ground turkey (93/7)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 can (4 ounces) diced green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup low-sodium chicken broth or water
  • 2 tablespoons tomato paste
  • 1 cup uncooked brown rice
  • 2 cups water or low-sodium chicken broth
  • ½ teaspoon salt
  • Juice of ½ lime (optional)
  • 6–8 large flour tortillas (burrito size, 10-inch)
  • 1½ cups shredded Mexican blend cheese
  • Optional: chopped fresh cilantro, sliced jalapeños, lime

Instructions

  1. Cook the rice: In a medium saucepan, combine 1 cup brown rice, 2 cups water (or broth), and ½ teaspoon salt. Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes (or according to package directions). Fluff with a fork, stir in lime juice if using, and set aside to cool.
  2. While the rice cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds.
  3. Add ground turkey to the skillet. Break it up and cook for 6-8 minutes until no longer pink. Drain any excess liquid.
  4. Add bell pepper, black beans, corn, and green chiles. Stir and cook for 3-4 minutes until pepper softens.
  5. Season with cumin, chili powder, smoked paprika, salt, black pepper, and tomato paste. Stir until evenly distributed. Pour in chicken broth or water and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally, until liquid mostly evaporates. Adjust seasoning to taste.
  6. Transfer turkey mixture to a large bowl and spread out to cool. Let rice cool to room temperature. This takes about 20-30 minutes.
  7. Prepare assembly station: Lay out tortillas, cooled filling, rice, shredded cheese, and optional toppings. Line a baking sheet with parchment paper.
  8. Assemble burritos: Place a tortilla on a clean surface. Spoon about ⅓ cup of rice down the center, leaving a 2-inch border on each side. Top with about ½ cup turkey mixture and 2 tablespoons cheese.
  9. Fold sides of tortilla inward over filling. Fold bottom edge up and over filling, tucking snugly. Roll tightly away from you, keeping sides tucked in. Place seam-side down.
  10. Place burritos seam-side down on parchment-lined baking sheet, not touching. Freeze for 1-2 hours until solid.
  11. Once frozen, wrap each burrito tightly in foil or place in a freezer-safe bag. Label with date and filling type.

Notes

Drain turkey thoroughly to avoid soggy burritos. Cool filling and rice completely before assembling to prevent ice crystals. Use sturdy flour tortillas for best results. Label each burrito with date and filling type.

Nutrition

Keywords: freezer burritos, turkey black bean burritos, meal prep, healthy burritos, freezer-friendly

Find it online: https://twinkletaste.com/healthy-freezer-friendly-turkey-and-black-bean-burritos-recipe/