Skillet Burritos – Recipe by guest Heron, Natalie Baker

Comfort food – food that speaks to your soul.  Whether you are a weekly participant of Taco Tuesday or you just enjoy the occasional fiesta dish – this is one that you will love!

Our Skillet Burrito dish was brought to you by guest Heron, Natalie Baker!  Taking a traditional Mexican dish and making a few slight changes like using ground turkey instead of beef and plain Greek yogurt instead of sour cream, Natalie was able to make this dish a touch bit healthier!  Packed with protein, this dish is sure to please!

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INGREDIENTS

  • 1 tablespoon olive oil
  • 1 onion
  • 1 pound ground turkey
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon paprika
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic
  • salt & pepper
  • 2 cups diced tomatoes
  • 1 can kidney beans
  • 1/2 cup water
  • 4 corn or flour tortillas cut into wedges or strips
  • 1 cup shredded cheddar or mexi-blend cheese
  • plain Greek yogurt
  • chopped green onion

INSTRUCTIONS

  1. Heat oil in skillet on medium-medium high heat.  Once hot, cook through onion until translucent.  Add ground turkey until browned.  Drain meat.
  2. Return to heat and add all spices.  Stir in tomatoes, kidney beans & water and bring to boil.  Reduce heat and simmer approx. 5-10 minutes to heat up beans.
  3. Add to mean/bean mixture tortillas and stir in.  Add cheese to top.
  4. Remove from heat and add lid to skillet, allowing the cheese to melt.
  5. Serve with Greek yogurt and green onion.  ENJOY!

 

skillet-burritos

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