Let Me Tell You About These Burritos (And That Time I Set Off the Smoke Alarm)
Honestly, I’ve made these Spicy Chipotle Turkey Burritos so many times, I could probably do it with one hand tied behind my back (though I wouldn’t try, I’m not that coordinated). The first time I made them, I got a little ambitious with the chipotle, and the whole kitchen smelled like a campfire—my smoke alarm had a field day. My kids thought it was hilarious. Anyway, they’ve basically become my low-key secret for surviving wild weeks, especially when I’d rather be doing literally anything else but cooking every single night.
Why You'll Love This Recipe (Or at Least, Why I Do)
I make these when we’re all running in different directions—soccer, piano, last-minute work stuff, you know the deal. My family actually looks forward to “burrito night,” mostly because they can grab and zap them, no questions asked. If I’m lucky, there’ll be one left for my lunch the next day (never count on it though). And look, rolling burritos is annoying for about five minutes, but knowing dinner is handled makes it totally worth it. Plus, the chipotle gives just enough smoky kick without melting your face off. Unless you double it. I definitely did that once on accident—my bad.
What You’ll Need (& a Few Shortcuts)
- 500g (about 1 lb) ground turkey – Sometimes I use ground chicken if that’s what’s in the freezer. Or beef, but then my mom gets fussy about “too much red meat.”
- 1 large onion, diced – Red or white, truly doesn’t matter. My grandmother insisted on yellow, but she also salted everything within an inch of its life.
- 2-3 garlic cloves, minced – Or a big ol’ spoon of the jarred stuff when I’m feeling lazy.
- 1 can (400g/14oz) black beans, drained and rinsed
- 1-2 chipotle peppers in adobo, minced – More if you love heat; less if your family is suspicious of “spicy things.”
- 1 tablespoon adobo sauce (from the chipotle can)
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and pepper to taste (which for me is, like, a heavy pinch, but you do you)
- 1 (14oz) can diced tomatoes – I’ve used crushed in a pinch. Honestly, it’s all good.
- 1 to 1 ½ cups shredded cheese – Cheddar, Monterey Jack, Mexican blend, whatever’s lurking in your fridge drawer
- 8–10 large flour tortillas – I’ve tried whole wheat but, eh, it’s just not the same for me.
- Optional: Handful of chopped cilantro, squeeze of lime, or dollop of sour cream for serving
Making These Burritos (With a Few Bumps Along the Way)
- Sautéing time! In a big skillet, cook your turkey over medium heat until it’s not pink anymore. Break it up—like really go to town here so you don’t get weird meat clumps in your burritos. Add the onion and cook till it's soft-ish, which takes, I dunno, 5 or 6 minutes. Garlic goes in next. Stir and let it get fragrant (the best word in recipes, right?).
- Spice it up. Stir in the minced chipotle, adobo sauce, cumin, smoked paprika, and of course salt n’ pepper. This is usually where I sneak a taste. If you overshoot the chipotle like I did once, just add a spoonful of sour cream later, it saves the day.
- Beans and tomatoes join the party now. Let everything simmer together for about 10 minutes, so it thickens a little. If it seems soupy—no stress—just cook it a few minutes longer. Sometimes I even wander off and forget it for an extra 5; no harm done.
- Cheese time! Take the skillet off the heat. Sprinkle in about half (or however much you want) of the cheese and stir it up. It looks funny but trust me, it helps the filling stick together.
- Roll 'em up. Warm the tortillas for a few seconds (microwave, oven, whatever works), so they don’t tear like wet paper when you roll. Spoon about a generous ½ cup of filling onto each. Fold in the ends, roll it up, and put seam-side down on a tray. I honestly find this a bit annoying, but the neater you are the better they freeze. Or just do your best and call it rustic.
- Freeze or bake right away. If you like ‘em crispy, preheat your oven to 200°C/400°F, put burritos on a baking sheet, sprinkle the rest of the cheese over, and bake 10-15 minutes. If you want to freeze, wrap each tightly in foil or plastic, stash in a zip bag, and you’re good for whenever.
Notes From My Many Burrito Trials
- The first time I tried plugging the burritos too full—huge mess. Now, maybe half a cup really is enough.
- I always mean to use fresh garlic, then forget, so jarred is fine (just don’t tell my foodie friends).
- Tried using Greek yogurt as a topping—actually, pretty decent if you’re out of sour cream.
- Those chipotles in adobo? Freeze the leftovers in ice cube trays, saves so much fuss later. Or don’t and find mysterious jars in your fridge months later.
How I've Switched It Up (and That One Terrible Idea)
- Sometimes I go vegetarian—just use extra beans and some diced bell pepper (don’t tell my brother-in-law, he thinks meatless is a crime).
- Once tried adding sweetcorn. It was...eh, not for me (too sweet with chipotle, maybe?).
- Beef works, and refried beans instead of black beans if you must. My neighbor swears by it.
Equipment Stuff (Don’t Sweat It)
- Big skillet – If you only have a medium one, just brown in batches or risk a mess, your call.
- Baking tray – I mean technically, I’ve reheated these right on the rack. Probably not supposed to.
- Foil or plastic wrap – Anything goes as long as you can get it snug. I've even used beeswax wraps once. Meh, it worked okay.
- Cheese grater – Bagged shredded cheese is perfectly fine, sometimes I just can't face grating cheese at the end of a long day.
Storing & Freezing Tips From Real Life (Aka: If They Last)
Wrap cooled, finished burritos tightly (I go with foil for freezing). They keep for about 3 months in the freezer, but honestly, in my house it never lasts more than a week. If you’re just storing leftovers in the fridge, a couple days is fine. Reheat in the microwave (unwrap first!) or, if you want crispy edges, toss them in the oven at 175°C/350°F for about 20 minutes.
How We Serve 'Em (Wednesdays, Movie Nights, You Name It)
I love putting out a toppings bar—sour cream, salsa, sliced avo, leftover cilantro if I didn’t let it wilt in the crisper. Sometimes we eat burritos with chips and spicy pickles (not traditional, but who cares?). One cousin swears by ketchup. Don’t look at me, I’m from New England.
If I Had to Pick One Burrito Pro Tip
I once tried rolling these with cold tortillas—big mistake: they cracked, filling everywhere, burritos flopped open like sad accordions. Seriously, warm your wraps for 10 seconds. Learned that the hard way.
People Have Actually Asked Me… (FAQs)
- "Isn’t ground beef better?" Maybe! But I like turkey because it’s lighter. Ground beef makes these richer (and a bit heavier). On second thought, you’ll win either way.
- "How spicy does this get?" Not crazy, unless you double up the chipotle (been there, no one finished them but me). You can always cut back or add more after cooking.
- "Can I freeze them before baking?" Absolutely! Freeze just after rolling; bake from frozen at a lower temp, like 175°C/350°F for 40-45 min. Or, if you’re impatient, microwave then bake to crisp up—sometimes I do that and, eh, it’s fine.
- "Do kids like these?" Yes—if you dial back the chipotle. My nephew gets suspicious of “strange” flavors, but scoops out the filling and eats it with chips, so I call that a partial win.
- "Can I make these dairy-free?" Sure thing. Skip the cheese or use vegan stuff. They still hold together, though maybe not as gooey.
- "What if I don’t have adobo?" Try smoked paprika and a dash of hot sauce. Not quite the same, but honestly, still tasty.
Anyway, that's it. Or, you know, if I've forgotten something, let me know? I could talk burritos for hours (don't test me). Happy rolling!
Ingredients
- 1 lb ground turkey
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup cooked white rice
- 2 chipotle peppers in adobo sauce, minced
- 1 cup shredded cheddar cheese
- ½ cup salsa
- 1 small onion, finely chopped
- 6 large flour tortillas
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
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1Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3 minutes.
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2Add ground turkey to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 6-7 minutes.
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3Stir in the minced chipotle peppers, ground cumin, garlic powder, salt, pepper, black beans, and salsa. Cook for another 2-3 minutes. Remove from heat and let cool slightly.
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4Lay out the tortillas. Divide the cooked rice evenly among the tortillas, then top with turkey mixture and shredded cheese.
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5Roll up each burrito tightly. For make-ahead, wrap each burrito in foil or plastic wrap and refrigerate or freeze until ready to eat.
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6To serve, reheat in the microwave or oven until heated through. Enjoy with your favorite toppings.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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