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1
Prepare all vegetables and set aside in a bowl.
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2
When chopping Jalapeno peppers, slice lengthwise, remove seeds, scrape the white stems from the core, then chop into small pieces.
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3
Removing the core will reduce the heat.
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4
If you like the heat, just chop the peppers and skip the coring process.
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5
Spray a non-stick skillet with fat-free olive oil flavored cooking spray, and brown turkey.
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6
While the turkey is browning, pour 3 cans of pinto beans with the juice of 1 of the cans into a bowl and microwave on High about 4 minutes.
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7
When your turkey begins to brown add bowl of chopped vegetables (except diced tomatoes) and all seasonings except 2 tbsp of sofrito criollo.
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8
Reduce heat to Medium.
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9
While your mixture continues cooking, puree pinto beans in food processor with 2 tbsp sofrito criollo, then pour puree into skillet stirring gently.
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10
Stir in tomatoes (drain liquid if using canned), continue cooking on medium about 10 more minutes, then reduce to simmer uncovered for about 15 more minutes.
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11
Simmering will allow some of the liquids to evaporate and cause filling to thicken.
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12
Add additional seasoning or Sofrito to suit your own taste preference.
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13
Serve about 2 heaping tbsp per burrito (or taco shell) topped with low fat Mexican shredded cheese mix.
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14
We use low fat whole grain tortillas.
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15
After wrapping your burritos, roast at 400 in oven for about 5 minutes.
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16
Top with melted cheese and salsa and serve with a handful of tostitos.
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17
Freeze leftovers for lunches and those evenings when you don't feel like cooking.
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18
If you are making this as a party dish, don't expect to have leftovers.
