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For the meat:
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1.
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Heat oil in a large heavy skillet over medium heat and add onion; cook for 4 minutes.
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Add garlic and cook one minute.
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Add turkey and cook through.
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2.
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Add chili powder, cumin, salt, and pepper.
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Add water.
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Simmer for about 10 minutes or until most of the water has evaporated.
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Serve half of meat for tacos.
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Cool the rest of the taco meat and put into a heavy-duty zip bag, label, date, and freeze.
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For the Spanish rice:
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In a medium sauce pan with a lid, add oil and heat over medium heat.
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Add onion, cook for about 4 minutes.
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Add garlic, cook one minute.
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Add rice, cook a few minutes, stirring often.
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Add ketchup, chili powder, salt, and pepper, mix well.
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Add water.
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Bring to a bubble and cover with a lid.
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Cook for 35 minutes, remove from heat, leave covered for another 5 minutes.
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Serve half; allow the rest to cool, put into a heavy duty zip bag, label, date, and freeze.
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To assemble the burritos:
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1.
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Preheat oven to 350 degrees F. Coat a 9 x 13 baking pan with cooking spray.
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2.
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In a small bowl, mix refried beans with yogurt.
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3.
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Place a large tortilla in front of you, smear a scoop of refried beans over lower half of tortilla, keeping 1 away from edges.
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Add 1/2 cup rice, about 2 oz.
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taco meat, and about an ounce of cheese.
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Start from the bottom and fold burrito up once, fold sides in and roll through the end of the tortilla.
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4.
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Layer in a prepared baking pan.
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Cover lightly with aluminum foil.
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Bake for 35 minutes.
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Serve over a bed of crisp lettuce and diced tomatoes.
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Enjoy with salsa.
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Note: these can be individually wrapped and frozen.
