Turkey-black bean burritos

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A departure from typical leftover turkey dishes, this high-fiber burrito bake gives us our Tex-Mex fix without too much fat. You can also use a 10-tortilla package and reduce turkey by 1/2 cup to make 5 servings. I created this version as part of a high-fiber regimen to lower cholesterol.

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Ingredients [?]

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  • add   4 cups cooked, shredded turkey
  • add   1/2 bell pepper
  • add   1 clove garlic
  • add   1 (8 ounce) jar salsa
  • add   1 tablespoon hot sauce
  • add   1 can black beans (do not drain)
  • add   2 cups shredded low-fat monterey jack and colby cheese
  • add   1 onion
  • add   1 can enchilada sauce
  • add   12 whole wheat flour tortillas


  1. Combine turkey, onion, garlic, beans, salsa, hot sauce and bell pepper in a large bowl.
  2. Add one cup of the shredded cheese.
  3. Mix well.
  4. Scoop 0.083 of the mixture into each of the tortillas, roll and place in a 10X13 baking dish, seam side down.
  5. Sprinkle remaining cheese over 12 burritos, cover with foil, and place in a preheated 350°oven.
  6. Bake for one hour.
  7. Pour enchilada sauce into a 4 cup measuring pitcher and heat in the microwave oven for 20-30 seconds.
  8. Pour over cooked burritos and serve.