this has become a crazy staple in our house.
and that is crazy in a good way.
bonus…you can freeze these bad boys and have a homemade burrito for lunch, snack, quick dinner in no time.
my mom first made this recipe and lucky me she shared. i ate it right up. and made my own the following night. they were so good.
bonus #2 – this recipe makes a lot. for some reason the folding and rolling into burrito shape just takes more space. I can’t get them to fit into a 9×13…well i guess i could i just don’t want them smooshed. i can smoosh my enchiladas but don’t wanna smoosh the burrito.
so saying that this makes the perfect recipe to make your family for dinner and share a pan with another family. you know how you need those recipes to make for a family that has had a baby, or going through a hard time… to me this is the perfect meal to share.
I’ve made this 3x now…and each time there has been enough for us to eat for dinner, take a meal to a family AND I take one to lunch for leftovers.
i am telling you this meal rocks!
now those beans you whipped up in the slow cooker they work oh so perfectly here. perfect. shout out to my mom again she is the one who shared the homemade refried bean with me too. gotta love moms!
Ingredients
- 1 medium onion diced
- 2 pounds ground turkey
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground oregano
- 1/4 teaspoon salt
- one 7-ounce cans Mexican tomato sauce. I used the El Pato brand it has a little kick to it.
- two 10-ounce cans enchilada sauce
- One 28-ounce can refried beans. i used my homemade refried beans here.
- 1 cup grated sharp cheddar cheese
- 12 flour tortillas
- cilantro
Directions
Preheat the oven to 350 degrees.
Heat skillet over medium heat and cook chopped onions until they are translucent and softened. Add the ground turkey and cook all the way through.
Turn heat down to low. Add the cumin, chili powder, oregano and salt and stir to combine. Pour the one can of Mexican tomato sauce and one can of the enchilada sauce into the meat mixture and simmer for 5 minutes.
Now we are going to fill the burritos. In a tortilla spread a small amount of beans. Add a scoop of the meat and sprinkle with some cheese. This is where it can get messy…just do your best…fold in the bottom, then the sides and roll up. Place in a 9×13 baking dish. Repeat with the rest of the tortillas. Pour the last can of enchilada sauce over the burritos. Sprinkle with remaining cheese. Place in oven and bake for 10-15 minutes. Just till cheese gets melty good. Top with cilantro.
recipe adapted from The Pioneer Woman
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