Turkey and Bean Burritos

Regular, full-fat burritos are delicious but not diet-conscious. For those of you who love Mexican food, this slimmer version — which substitutes turkey and reduced-fat cheese for ground beef and high-fat Cheddar — can become a staple. Serve it with Black Beans and Rice for an authentic, but healthful, meal.

Turkey and Bean Burritos 1

Makes: 10 servings
Per serving:
Calories: 231
Fat: 4.3 g. (17% of calories)
Fiber: 1.4 g.
Cholesterol: 34 mg.
Sodium: 445 mg.

Turkey and Bean Burritos


1 lb ground turkey breast
1 medium onion, chopped
1 clove garlic, minced
1 can (15 oz) no-salt-added kidney beans, rinsed and drained
1 can (8 oz) reduced-sodium tomato sauce
1/3 cup picante sauce
1 1/2 tsp chili powder
1/8 tsp salt (optional)
1 cup shredded fat-free Cheddar cheese
3/4 cup shredded reduced-fat sharp Cheddar cheese
10 flour tortillas (8″ diameter)

Preheat the oven to 375 degrees F.

Coat a large saucepan with no-stick spray and warm over medium heat. Add the turkey, onions and garlic and saute for 8 to 10 minutes, or until the turkey is no longer pink. If necessary, add a small amount of water to the pan to prevent sticking.

Stir in the beans, tomato sauce, picante sauce, chili powder and salt (if using). Cover and cook, stirring occasionally, over low heat for 10 minutes.

In a small bowl, toss together the fat-free Cheddar and the reduced-fat Cheddar.

Coat a no-stick baking sheet with no-stick spray.

Place a tortilla on a flat work surface. Spoon a generous 1/2 cup of the turkey mixture onto the tortilla, positioning it slightly off-center. Sprinkle with a scant 2 tbsp of the cheese mixture. Carefully roll up the tortilla and place, seam side down, on the prepared baking sheet. Repeat with the remaining tortillas, turkey mixture and cheese.

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