Healthier Baked Turkey & Black Bean Burritos
These delicious baked burritos are filled with seasoned extra-lean ground turkey, fibre-rich black beans, sauteed peppers and onions, and a creamy blend of sour cream and melted cheese. Wrapped in flour tortillas and baked until golden, they're a healthier take on a classic comfort food favourite without sacrificing flavour. Serve with fresh avocado, cilantro, and your favourite toppings for an easy, satisfying family dinner.
Prep time
20 min
Cook time
25 min
Serves
Ingredients
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Turkey & Black Bean Filling
- 1 lb (454 g)extra-lean ground turkey
- 2 tspolive oil
- 1/2medium red onion, finely diced
- 1red bell pepper, finely diced
- 3garlic cloves, minced
- 1 can (540 mL)black beans, drained and rinsed
- 2 tbsptomato paste
- 1/2 cupchunky salsa
- 1 1/2 tspground cumin
- 1 tspsmoked paprika
- 1 tspchili powder
- 1/2 tspdried oregano
- 1/2 tspsalt, or to taste
- 1/4 tspfreshly ground black pepper
- generous 1/4 cupsour cream or plain Greek yogurt
- 1/2 cupshredded sharp cheddar cheese
- 1/2 cupshredded Monterey Jack cheese
For Assembly & Baking
- 6medium-to-large whole-wheat or high-fibre flour tortillas
- 1/3 cupshredded sharp cheddar cheese
- 1/3 cupshredded Monterey Jack cheese
- olive oil cooking spray
- 1/4 cupfreshly chopped cilantro, for garnish
Optional Toppings
- diced avocado
- sour cream or plain Greek yogurt
- fresh lime wedges
- extra salsa
- sliced jalapenos
- finely shredded iceberg lettuce
Ingredients
Turkey & Black Bean Filling
- 1 lb (454 g)extra-lean ground turkey
- 2 tspolive oil
- 1/2medium red onion, finely diced
- 1red bell pepper, finely diced
- 3garlic cloves, minced
- 1 can (540 mL)black beans, drained and rinsed
- 2 tbsptomato paste
- 1/2 cupchunky salsa
- 1 1/2 tspground cumin
- 1 tspsmoked paprika
- 1 tspchili powder
- 1/2 tspdried oregano
- 1/2 tspsalt, or to taste
- 1/4 tspfreshly ground black pepper
- generous 1/4 cupsour cream or plain Greek yogurt
- 1/2 cupshredded sharp cheddar cheese
- 1/2 cupshredded Monterey Jack cheese
For Assembly & Baking
- 6medium-to-large whole-wheat or high-fibre flour tortillas
- 1/3 cupshredded sharp cheddar cheese
- 1/3 cupshredded Monterey Jack cheese
- olive oil cooking spray
- 1/4 cupfreshly chopped cilantro, for garnish
Optional Toppings
- diced avocado
- sour cream or plain Greek yogurt
- fresh lime wedges
- extra salsa
- sliced jalapenos
- finely shredded iceberg lettuce
Instructions
- 1
Heat the olive oil in a large skillet over medium heat. Add the diced red onion and bell pepper. Cook for 4-5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another 30 seconds, until fragrant.
- 2
Add the ground turkey to the skillet, breaking it apart with a wooden spoon. Cook for approximately 6-8 minutes, until fully cooked and the internal temperature reaches 165F (74C). Stir in the cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Cook for another minute to allow the spices to become fragrant.
- 3
Stir in the drained black beans, tomato paste, and salsa. Cook for another 3-4 minutes, stirring occasionally, until everything is heated through and the mixture has thickened slightly. The filling should be moist but not watery.
- 4
Remove the skillet from the heat and allow the turkey mixture to cool for approximately 5 minutes. Stir in a generous 1/4 cup of sour cream or plain Greek yogurt, followed by 1/2 cup cheddar and 1/2 cup Monterey Jack cheese. Mix until evenly combined and creamy.
- 5
Preheat the oven to 375F (190C). Lightly grease a 9 x 13-inch baking dish with olive oil cooking spray. Warm the tortillas briefly in the microwave or a dry skillet to make them easier to fold. Divide the turkey and black bean filling evenly among the six tortillas, placing the filling slightly below the centre of each. Fold in the sides, roll tightly, and arrange seam-side down in the prepared baking dish.
- 6
Lightly spray the tops of the tortillas with olive oil. Bake uncovered for 12-15 minutes, until the tortillas begin to turn lightly golden. Remove the baking dish from the oven and sprinkle the remaining cheddar and Monterey Jack cheese evenly over the burritos. Return to the oven for another 5-7 minutes, until the cheese is melted and bubbly and the burritos are heated through. For extra colour, broil for 1-2 minutes, watching carefully to prevent burning.
- 7
Remove the burritos from the oven and allow them to rest for 3-5 minutes. Sprinkle with freshly chopped cilantro. Serve warm with diced avocado, a dollop of sour cream or plain Greek yogurt, fresh lime wedges, shredded iceberg lettuce, sliced jalapenos, and your favourite salsa.
Melissa's Notes
For crispier tortillas, arrange the burritos on a lightly greased baking sheet with space between them and lightly spray the tops with olive oil before baking. For extra flavour, add a squeeze of fresh lime juice to the cooked turkey and black bean mixture before assembling. Make ahead: the filling can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Leftovers keep in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly to 165F (74C).
Nutrition Information
Per burrito, based on 6 servings, using extra-lean ground turkey, whole-wheat tortillas, and the cheese quantities listed. Optional toppings excluded.
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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