TO-GO Burritos

• My sister swears by homemade burritos, and I finally wised up and got on the band-wagon! These are super handy to have around. I make a bunch of them, freeze, and then place in a ziplock. My husband and kids pull them out for lunches, work, or for a heavy snack in between games.
• 
  
• 2 lb ground turkey
• 2-3 c. pinto beans
• 3 c. shredded cheddar cheese
• Refried Beans
• ¼ c. chicken broth
• ½ tsp. salt
• 1 onion
• 1 jalepeno
• ½ tsp. cumin
• 2 cloves garlic
• 2 tbsp. cilantro leaves
• 2 tsp. lime juice
• 
  

Step 1: Soak the beans overnight, and then cook in the crock pot or on the stove for 2-6 hours until soft (or just get them from the can). When using a crock pot, I cook them in chicken broth with a couple of garlic cloves thrown in. After the beans are soft, puree 3/4 of the beans in a food processor with the broth, ground cumin, salt, onion, garlic, cilantro, and lime juice (and jalepeno if you like it spicy). Transfer to a bowl and add the rest of the beans to give it some texture.

Step 2: Cook the ground turkey and set aside.

Step 3: Shred the cheese in a food processor. I do not like the pre-shredded cheese at all. The food companies have to put emulsifiers in the pre-shredded to keep it separated and it changes the composition of the cheese. I HIGHLY encourage you to shred your own! It makes a big difference.

Step 4: Cook the tortillas as directed, or heat pre-made tortillas in the oven.

Step 5: Assemble the tortillas. Place the filling in the middle and wrap. Place each in a section of plastic wrap and place on a baking sheet. Freeze until firm. Transfer to a ziplock bag.

Step 6: These go straight from the bag to the microwave. Place them on high for 3 minutes and they are ready! You could also wrap them in foil (remove the plastic wrap) and heat in the oven.