I’m munching on one of these healthy veggie and turkey bean burritos as I write this blog post. Let me tell you – they’re AMAZING! Burritos are one of the best and easiest recipes to meal prep. I actually made a simplified version of these back in August when I was pregnant and froze about 20 of them. We just ran out so I decided to make a new batch.
I love that these burritos are totally customizable! I’ve made them with less veggies, with lean ground beef, with different tortillas – you seriously cannot go wrong. These in specific pack a very powerful punch of protein (about 30 grams) and are a great lunch option as they’ll leave you full without feeling bloated. My husband has asked me to make these for the last two weeks so I figured it was about time I share them with all of you. Here are a few tips to make these burritos a complete success:
Load Up On Veggies
I really love how many veggies I was able to pack into this recipe. I included onion, kale, corn, and red pepper. I’ve also added shredded carrots and zucchini before, too. This combination freezes and reheats well without leaving the tortilla soggy. Play around with some of your favorite combinations. The more the merrier as they make the burrito more hearty and filling.
Make These in Bulk
I make 16 of these burritos at a time and freeze them. We pull one out everyday for lunch and reheat them in the microwave. To prep these efficiently, lay out all 16 tortillas on a large surface (I used my island) and put them together assembly style. Start with the tortillas, then a thin layer of the refried beans, follow it up with the veggie and turkey mix and then roll. I like to then roll a single paper towel over each finished burrito and pack 5 in a large freezer bag. The paper towel is super helpful for reheating. All you do is pop one out of the freezer and place it on a plate for 2.5 minutes. Flip it over and nuke for another 30 seconds and you’re good to go!
The Must-Have Ingredient
The key to these burritos are the refried beans. They are the complete star of the recipe. You only need a very light layer. You’ll plop a little bit of the refried beans in the middle of the tortilla and then spread outward. I suggest using a spatula to help spread the mixture evenly. Also, I purchased Amy’s Vegetarian Organic Refried Beans for this recipe. They taste great and they’re low in sodium. The cheese is optional but it totally helps to keep the burrito together (and come on… it’s cheese! It’s so good).
Alright, the full recipe and directions are below. This is also a good recipe to include your family and assign each step to one of your kids (if you have them). They will LOVE spreading the beans 🙂 Check out some of my other recipes here.
To reheat, remove a frozen burrito from the freezer (including its paper towel). Place on a plate and heat for 2.5 minutes in the microwave. Flip the burrito over and heat for an additional 30 seconds.
- 1 large red bell pepper
- 2 bunches of green onions
- 2 C kale
- 1 8.7 oz can of corn (drained)
- 2 cans of low sodium refried beans (1.8 C each)
- 16 burrito tortillas (I use carb balance Mission tortillas)
- 2 lbs. lean ground turkey (99% fat free)
- 1 4 oz can of diced mild green chilies
- 1/2 C part skim shredded mozzarella cheese
- 1 1/4 C shredded mexican cheese
- 1 T ground cumin
- 1 T cili powder
- 1 T garlic powder
- Rinse and dice kale.
- Rinse and remove seeds from red pepper. Dice into small pieces
- Rinse green onions and dice into small pieces.
- Spray large skillet with nonstick spray. Add in onion and red pepper and cook until tender.
- Add in ground turkey with cumin, chili powder, and garlic powder. Brown.
- Once browned, add in diced green chilies and can of corn (drained). Add kale on top and cover. Simmer until kale is wilted.
- While turkey mixture is cooking, lay out tortillas in an assembly line.
- Add refried beans to a pot and cook over medium heat. Stir until beans are a creamy consistency.
- Stir in mozzarella cheese and remove from heat.
- Using a spatula, spoon bean mixture into the middle of the tortilla and spread outward in a thin layer.
- Remove turkey mixture from heat and add to the center of the tortilla and beans. Form a line in the center for easy rolling.
- Top turkey mixture with mexican shredded cheese.
- Push sides of tortilla in and roll burrito.
- Roll/cover each burrito with a sheet of paper towel and place 5 burritos per 1 freezer bag.
- Freeze until ready to eat.
Protein: 29.8 g Carbs: 46.5 g Sugars: 2.7 g
To reheat these from the freezer, remove a burrito (with the paper towel). Place on a plate and microwave for 2.5 minutes. Flip the burrito over and microwave for another 30 seconds.
- Large Red Bell Pepper
- 2 Bunches Green Onions
- 2 C Kale
- Canned Corn (8.75 oz)
- 1 can Diced Mild Green Chilies (4 oz)
- 16 Burrito Tortillas (I used carb balance by Mission)
- 2 LBS. 99% fat free lean ground turkey
- 2 cans low sodium refried beans (1.8 C each)
- 1/2 C Part Skim Shredded Mozzarella Cheese
- 1 1/4 C Mexican Blend Shredded Cheese
- 1 T ground cumin
- 1 T chili powder
- 1 T garlic powder
- Rinse kale and remove it from its stem. Chop it into small pieces.
- Rinse onions and dice.
- Rinse red pepper and dice into small pieces.
- Spray nonstick spray in a large frying pan.
- Add onions and red pepper and sauté until soft.
- Add ground turkey, cumin, chili powder, and garlic powder to pan and brown.
- While turkey is cooking, lay out your 16 tortillas in an assembly line.
- When turkey is browned, add in canned corn and diced green chilies. Mix together.
- Top turkey mixture with chopped kale and cover. Simmer on low until kale is wilted.
- Add both cans of refried beans to a small pot. Cook over medium heat, stirring until beans are creamy.
- Add 1/2 C of mozzarella cheese to beans and stir. Remove from heat.
- Using a spatula, put a scoop of bean mixture in the middle of each tortilla. Spread outward with the spatula.
- Remove turkey mixture from heat. Using a serving spoon, place turkey mixture in the center of the tortilla spreading it out to form a line.
- Fold in the edges of the tortilla and roll to make a burrito.
- Roll /fold a paper towel over burrito and package 5 in a freezer bag. You will have 3 freezer bags.
Carbs: 46. 5 Protein: 29.8 Sugars: 2.7 Fiber: 29.8