Turkey & Veggie Burritos

These turkey burritos are flavorful, satisfying, and perfectly balanced with protein, fiber, and carbs. Great for a week’s worth of lunches or dinners—you’ll feel like you’re eating takeout, but way healthier.

Ingredients

• 1 ½ lbs lean ground turkey (93/7 or leaner)

• 1 tbsp olive oil (or avocado oil)

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 red bell pepper, diced

• 1 packet low-sodium taco seasoning (or homemade mix: chili powder, cumin, paprika, oregano, cayenne)

• 1 cup cooked brown rice (or white rice if preferred)

• 1 cup canned black beans, rinsed and drained

• 1 cup frozen corn (optional)

• 1 cup shredded Mexican cheese blend (or reduced-fat cheese)

• 6 large whole-wheat or flour tortillas (burrito size)

• Fresh cilantro, lime wedges, salsa, or hot sauce (for serving/optional)

Directions

1. Cook the filling: Heat oil in a skillet over medium heat. Add onion, bell pepper, and garlic, sauté 4–5 minutes until softened.

2. Add ground turkey, breaking it apart as it cooks. Once browned, drain excess liquid if needed.

3. Stir in taco seasoning with ¼ cup water and simmer for 2–3 minutes.

4. Add rice, black beans, and corn. Mix everything until well combined.

5. Remove from heat and let cool slightly before assembling.

6. Assemble burritos: Place a tortilla on a flat surface. Add ~1 cup turkey mixture and sprinkle with ~2 tbsp shredded cheese. Fold sides in, then roll tightly.

7. (Optional) Lightly toast each burrito in a skillet for a crispy exterior.

8. Serve hot with salsa, guacamole, or Greek yogurt in place of sour cream.