Turkey, Tomatillo, and Bean Burritos

These burritos are a favorite at the Payne household. We make them all the time. This recipe is from a Rachel Ray cookbook Callie got a few years ago. They are pretty easy to make and are seriously so good. This recipe makes 4 servings but we usually double it so we have leftovers. :)

Ingredients:

4 12-inch flour tortillas

2 tablespoons vegetable oil

1 package (1 1/3 pounds) ground turkey breast

1 large onion, chopped

3 garlic cloves, chopped

1 red bell pepper, cored, seeded, and chopped

salt and pepper

1 cup chicken stock or broth (*we usually don't add this since there is already plenty of liquid)

1 15-ounce can pinto beans, drained and rinsed

1 16-ounce jar tomatillo salsa

2 tablespoons fresh cilantro leaves, chopped

1 10-ounce package (2 1/2 cups) shredded monterey jack cheese

Directions:

Preheat a large nonstick skillet with the vegetable oil. Add the ground turkey and break it up with the back of a spoon as it cooks and browns, about 4 minutes. Add the onions, garlic, bell peppers, salt, and pepper. Continue to cook for 3 minutes. Add the chicken stock, pinto beans, and 1 1/2 cups of the tomatillo salsa (about 3/4 of the jar). Turn the heat up to high and continue to cook for 5-6 minutes, or until the moisture is thickened. Remove from the heat and add the cilantro, stirring to distribute.

Warm the tortillas for a few seconds in the microwave and turn the broiler on. Pile the turkey mixture into the warm tortillas, sprinkle with 1/4 cup of cheese, and then roll them up. Spray a casserole or baking dish with cooking spray. Then line the dish with the burritos, seam side down. Top each burrito with a little bit of the remaining 1/2 cup of tomatillo salsa, spreading it over the burritos with the back of a spoon. Sprinkle with the remaining cheese and place the dish under the hot broiler for about 5 minutes or until cheese is melted and starting to brown. Serve immediately.