-
1
Add bell peppers and onion to a large skillet and soften over a medium heat.
-
2
If it suits your style, you can add a tablespoon of oil, too.
-
3
I didnt.
-
4
Once the peppers and onions are beginning to soften, that means theyre at the tender/crisp stage; add the cumin.
-
5
Coat the veggies by stirring, then add the turkey.
-
6
Using your spatula, spoon, fork, whatever, break the turkey into smaller chunks as it cooks.
-
7
Ground turkey is easy to cook because it turns white when its done.
-
8
When most of the pink is gone, stir in 1 cup of the jarred salsa.
-
9
Sprinkle the cilantro on top.
-
10
Cover and reduce heat to low for about 15 minutes.
-
11
Meanwhile, back on the ranch, preheat the oven to 350F.
-
12
Now set up a little burrito-making station for yourself.
-
13
By station I mean just have the remaining ingredients close at hand.
-
14
Spread each tortilla with a thin layer of refried beans.
-
15
The beans are important because they keep the burritos from unwrapping.
-
16
Put about 1/2 to 3/4 cup of the turkey mixture in the center of each bean spread tortilla.
-
17
How much you put depends on the size of the tortillas.
-
18
Sprinkle a little cheese inside before rolling up the burritos.
-
19
The next part is purely choice.
-
20
You can put them in the oven to just keep warm (at 300F) or go my route and make them into a burrito casserole (at 350F).
-
21
For the casserole route, lay the burritos side by side in a 9 x 13 casserole dish.
-
22
Drizzle the remaining cup of salsa over them.
-
23
Dont worry if the salsa doesnt cover each burrito completely.
-
24
It wont.
-
25
And thats fine because the parts of tortilla still showing will get nice and crisp.
-
26
Sprinkle the rest of your cheese over the whole thing.
-
27
Pop in the oven for 15-20 minutes.
