Prep Time: 10 minutes | Cook Time: 25-30 minutes
2 teaspoons extra virgin olive oil
1 pound fat-free ground turkey
1 onion, diced
½ teaspoon cumin
¼ teaspoon chili powder
1 (8.8-ounce) pouch Uncle Ben’s® Ready Rice Spanish-Style Rice
1 (15-ounce) can reduced sodium pinto beans, drained and rinsed
8 low-carb, high-fiber tortillas
1 (10-ounce) can mild green chile enchilada sauce
½ cup reduced-fat Mexican shredded cheese
Preheat the oven to 375°F and grease a 13x9-inch casserole dish with nonstick cooking spray and set aside.
Heat a large skillet over medium heat. Add the oil, turkey and onions and cook until the turkey is cooked and the onions are soft, 8-10 minutes. Reduce the heat to low and season the turkey with the cumin and chili powder.
Microwave the rice according to package directions and add it to the skillet, along with the beans. Stir together and turn off the heat.
Fill ¾ cup of the burrito filling along one side of each tortilla and fold the ends in and over on themselves. Place the burritos seam-side down in the prepared casserole dish. Pour the enchilada sauce evenly on top of the burritos and cover in the cheese.
Bake for 10-15 minutes, or until the cheese is meltedand they are heated through.
Serve with optional toppings as desired.
Yield: 8 servings | Nutrition Facts based on 1 burrito
Calories from fat: 64
Saturated Fat: 1g
Popculture.com is the nation’s go-to source for all things pop culture and speaks to fans that eat, sleep and play amidst today’s prevailing trends and provides an authentic, one-of-a-kind view of the contemporary landscape.