Cilantro Turkey Burritos

Add bell peppers and onion to a large skillet and soften over a medium heat. If it suits your style, you can add a tablespoon of oil, too. I didn’t.

Once the peppers and onions are beginning to soften, that means they’re at the tender/crisp stage; add the cumin. Coat the veggies by stirring, then add the turkey. Using your spatula, spoon, fork, whatever, break the turkey into smaller chunks as it cooks. Ground turkey is easy to cook because it turns white when it’s done. When most of the pink is gone, stir in 1 cup of the jarred salsa. Sprinkle the cilantro on top. Cover and reduce heat to low for about 15 minutes.

Meanwhile, back on the ranch, preheat the oven to 350F. Now set up a little burrito-making station for yourself. By station I mean just have the remaining ingredients close at hand.

Spread each tortilla with a thin layer of refried beans. The beans are important because they keep the burritos from unwrapping. Put about 1/2 to 3/4 cup of the turkey mixture in the center of each bean spread tortilla. How much you put depends on the size of the tortillas. Sprinkle a little cheese inside before rolling up the burritos.

The next part is purely choice. You can put them in the oven to just keep warm (at 300F) or go my route and make them into a burrito casserole (at 350F). For the casserole route, lay the burritos side by side in a 9 x 13 casserole dish. Drizzle the remaining cup of salsa over them. Don’t worry if the salsa doesn’t cover each burrito completely. It won’t. And that’s fine because the parts of tortilla still showing will get nice and crisp. Sprinkle the rest of your cheese over the whole thing.

Pop in the oven for 15-20 minutes.