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Turkey + Black Bean Burritos with Watermelon-Jicama Salad

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Lean, mean protein machine and the perfect way to fuel your day. 

Prep time: 20 min | Cook time: 12 min

Ingredients

  • 2 cups chopped seedless watermelon
  • 2 cups peeled chopped jicama
  • Chile-Lime Salt, to taste
  • 1 lime, juiced
  • 1 teaspoon canola oil
  • ½ cup chopped onion
  • 1 clove garlic, minced
  • ½ pound ground turkey (light and dark meat)
  • 1 pouch of our Mexican-style Black Beans
  • 1 (4-oz) can diced Hatch chiles, drained
  • ½ teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • 1 package Whole Wheat Protein Tortillas
  • ½ cup shredded Mexican blend cheese
  • 1/3 cup pico de gallo
  • 1 cup shredded Romaine lettuce

Directions

Heat oil in a large nonstick skillet over medium heat. Add onion and garlic. Cook 2-3 minutes or until tender. Add turkey and cook 5 minutes or until browned, stirring to crumble. Stir in beans, chiles and cumin. Cook 1-2 minutes or until heated through. Season to taste with salt and pepper. Scrape mixture into a bowl and wipe out pan.

Lay tortillas on a clean work surface. Spoon turkey mixture evenly into the center of each tortilla. Top evenly with cheese, pico de gallo and lettuce. Fold sides over filling. Bring bottom up over filling, using your hands to mold tortilla round filling, gently pulling the tortilla back on itself to tighten it around the filling and rolling it up snugly.

Return pan to medium-high heat. Add burritos seam side down to pan (depending on the size of your pan, add 2-3 at a time). Cook 1-2 minutes on each side or until lightly browned. Halve burritos and serve with watermelon-jicama salad.

Combine watermelon and jicama in a medium bowl. Sprinkle with chile-lime salt and lime juice, to taste, tossing to combine. Refrigerate until ready to serve.

To make ahead: Cool cooked burritos to room temperature. Wrap in foil and refrigerate up to 3 days or freeze up to 1 month (to freeze, place foil-wrapped burritos in a heavy-duty zip-top plastic bag). To reheat, remove foil and microwave 1-2 minutes on HIGH or place in a 350°F oven for 20 minutes or until heated through.

Number of Servings: 5

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