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Units Scale
- 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
- 1 1/2 cups crumbled queso blanco cheese
- 10 whole wheat flour tortillas
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.