After our steamy affair with ‘Steam Rollers Burritos’ the other week, I couldn’t stop thinking about the speed at which they delivered it to us and, more importantly, how delicious it was. So I decided to make one at home and called them Easy Weekend Turkey Burritos.
We all enjoyed it, and when I find something outside of my repertoire that our son likes, then I must reproduce it somehow! Okay, so I’m not sure about the steaming process, but I certainly am going to try to come up with a similar flavour profile!
These Easy Weekend Turkey Burritos are pretty straightforward and excellent for a late afternoon or early dinner when you have friends around with children on a lazy summer weekend.
We are virtually flexitarians, those who mostly keep to a vegetarian diet but will eat meat occasionally. For this experiment, I have used some turkey mince which is a lean addition to what could also be a vegetarian option with the protein-packed beans. I chose cannellini because they have a creamier texture (for my son), and black beans for good contrast too.
I don’t think there are any rules for burritos, and if there are, well, I’m not Mexican! The main goal here is that the whole family enjoy them. Unfortunately, I think my burrito wrapping skills leave a bit to be desired.
So give these Easy Weekend Turkey Burritos a try, and I can guarantee you that they will be a total hit to whoever you will serve them to. I mean, who doesn’t even like burritos? No one, at least for me.
So check out this easy recipe that can be your comfort food for those lazy days. I know you will love it just as much as my family did! You’re welcome!
Easy Weekend Turkey Burritos
Print RecipeIngredients
- 12 soft tortilla wraps
- 450 grams of turkey mince
- 1 cup of short-grain rice
- 400 grams of mixed beans from a can, rinsed and drained
- 1 cup of tomato puree
- 1 garlic clove
- 1 teaspoon of salt
- 1 tablespoon of taco seasoning mix
- 1 green pepper or capsicum (de-seeded) finely chopped and diced
- 1 green pepper or capsicum (de-seeded) finely chopped and diced
- 2 corn cobs, husks and silk removed
- 2 teaspoons of chilli powder
- 1 tablespoon of olive oil
- 1 cup of chicken or vegetable broth
- 4 tablespoons of sour cream
- 2 ripe avocados
- Zest from 1 lime
- 2 tablespoons of lime juice
- 2 cups of cheddar cheese, grated
- 1 cup of fresh cilantro or coriander leaves (finely chopped) and Tabasco sauce (optional)
Instructions
- Use a small sharp knife to cut down the length of the corn cobs close to the core, to remove the kernels. Cook corn kernels in a small saucepan of salted boiling water for 3 to 4 minutes. Refresh under cold water. Drain.
- In a deep-frying pan, warm oil on medium heat. Cook turkey mince with taco seasoning until browned and set aside in a bowl.
- On medium to high heat, add onion and peppers to the frying pan until soft and add beans, salt, thyme, parsley, chilli, lime zest, turkey mince, stock and tomato puree and stir for 5 minutes to combine. Turn down to a simmer for approximately 25 minutes or until almost all liquid has been absorbed. Turn off the heat.
- Cook rice in a saucepan of boiling, salted water, following packet directions, until tender. Drain. Refresh under cold water. Drain and set aside.
- Meanwhile, mash avocado, add lime juice and then sour cream.
- In a big bowl, combine the rice, corn, turkey and bean mix.
- Warm tortillas in the microwave or according to packet instructions (they are easier to wrap this way). Spread a little of the avocado mix with each tortilla and sprinkle with cheese in a rectangular ‘I’ shape, leaving the bottom third of the tortilla free.
- Finally, place a couple of tablespoons of the rice mixture on top, with extras like Tabasco and coriander if you like and wrap. (Please note, I find the best way to wrap a burrito is by following the steps below).
- To make the burrito, fold the bottom third free flap over.
- Carefully wrap the left side over the filling.
- Create a small diagonal flap with the remaining side of the tortilla at a 30- to a 35-degree angle.
- Bring the right side of the flap overfilling tightly, and it’s ready to go!
