Turkey Burritos and Tacos

For the meat:

1. Heat oil in a large heavy skillet over medium heat and add onion; cook for 4 minutes. Add garlic and cook one minute. Add turkey and cook through.
2. Add chili powder, cumin, salt, and pepper. Add water. Simmer for about 10 minutes or until most of the water has evaporated. Serve half of meat for tacos. Cool the rest of the taco meat and put into a heavy-duty zip bag, label, date, and freeze.

For the Spanish rice:

In a medium sauce pan with a lid, add oil and heat over medium heat. Add onion, cook for about 4 minutes. Add garlic, cook one minute. Add rice, cook a few minutes, stirring often. Add ketchup, chili powder, salt, and pepper, mix well. Add water. Bring to a bubble and cover with a lid. Cook for 35 minutes, remove from heat, leave covered for another 5 minutes. Serve half; allow the rest to cool, put into a heavy duty zip bag, label, date, and freeze.

To assemble the burritos:

1. Preheat oven to 350ºF. Coat a 9 x 13″ baking pan with cooking spray.
2. In a small bowl, mix refried beans with yogurt.
3. Place a large tortilla in front of you, smear a scoop of refried beans over lower half of tortilla, keeping 1” away from edges. Add ½ cup rice, about 2 oz. taco meat, and about an ounce of cheese. Start from the bottom and fold burrito up once, fold sides in and roll through the end of the tortilla.
4. Layer in a prepared baking pan. Cover lightly with aluminum foil. Bake for 35 minutes. Serve over a bed of crisp lettuce and diced tomatoes. Enjoy with salsa.

Note: these can be individually wrapped and frozen.