Loading...Ingredients
2 tablespoons canola oil
1 onion, halved, thinly sliced
1 pound lean ground turkey breast
Salt and pepper, to taste
3 cups shredded carrots
1 cup golden raisins
1 (15 ounce) can tomato sauce
1 teaspoon rubbed dried sage
1 teaspoon ground cinnamon
3 tablespoons finely chopped fresh parsley
1 (15 ounce) can lima beans, rinsed and drained
1½ cups crumbled queso blanco cheese
10 whole wheat flour tortillas
Plastic wrap
1 gallon freezer bag, labeled
Instructions
1. Heat oil in a large pot over medium-high heat. Cook onion and ground turkey, stirring often, for 5 to 6 minutes or until turkey is browned and onion is softened. Season with salt and pepper.
2. Stir in shredded carrots and cook, stirring often, for 3 minutes.
3. Add raisins, tomato sauce, sage, cinnamon, parsley, and lima beans, stirring to combine. Cook for 2 minutes and then reduce heat to medium-low and simmer for 5 minutes, stirring occasionally.
4. Divide turkey mixture among tortillas and sprinkle with cheese. Fold tortilla ends over and roll burrito-style. Serve immediately.
Notes
To freeze extra burritos: Let cool completely. Wrap each burrito with plastic wrap and place in labeled freezer bag. Freeze up to 3 months.