Turkey, Tomatillo and Bean Burritos

Ingredients

• 4 (12 inch) flour tortillas
• 2 tablespoons vegetable oil
• 1 1/3 lbs ground turkey breast
• 1 large onion, chopped
• 3 garlic cloves, chopped
• 1 red bell pepper, cored, seeded, and chopped
• salt
• fresh ground black pepper
• 1 cup chicken broth
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (16 ounce) jar tomatillo salsa
• 2 tablespoons fresh cilantro leaves, chopped
• 2 1/2 cups shredded monterey jack cheese

Directions 

1. Preheat oven to 275°; wrap flour tortillas in foil and warm in the oven.
2. Preheat a large nonstick skillet with the vegetable oil.
3. Add in the ground turkey and break it up with the back of a spoon as it cooks and browns, about 4 minutes.
4. Add in the onions, garlic, bell pepper, salt, and pepper; cook for 3 minutes.
5. Add in the chicken stock, pinto beans, and 1 ½ cup tomatilla salsa; increase the heat up to high; continue cooking 5-6 minutes or until the mixture is thickened.
6. Remove pan from heat and add in the cilantro; stir to mix.
7. Remove the flour tortillas from the oven and switch the broiler on.
8. Pile the turkey mixture into the warm tortillas; sprinkle each with ¼ cup cheese; roll up burrito style.
9. Line a casserole dish with the burritos, seam side down.
10. Top each burrito with a little bit of the remaining tomatillo salsa, spreading it over the burritos with the back of a spoon.
11. Sprinkle with the remaining cheese; place dish under the broiler, 6 inches from the heat source.
12. Broil for 5 minutes or so to melt and brown the cheese; serve immediately. 
    Notes: this recipe makes A LOT of filling. I am always able to fill at least 10 tortillas, not just the 4 as instructed. I usually make for a larger group or make 2 pans and freeze one. I also usually buy a 2nd jar of the tomatillo salsa because we really love it and add extra.
    
    Contributed by: Heather Vataha
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