© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 lb GROUND TURKEY
1/2 c chopped yellow onion
1/2 c refried beans
1 (4-oz) can diced green chilies, drained
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp dried oregano leaves
1/4 tsp salt
6 Large soft flour tortillas
1 tomato, chopped
3/4 c shredded Mexican-blend cheese
Fresh cilantro leaves As needed
Salsa and guacamole As needed
Preheat oven to 450 degrees F. Spray a large baking sheet with nonstick cooking spray.
Over medium heat, in a large nonstick skillet, cook turkey and onions until the turkey is no longer pink and the onions are soft. Drain, if necessary.
Add beans, drained chilies and herbs/spices into the turkey mixture. Reduce heat and cook for 2-3 minutes, stirring to combine all ingredients.
Lightly spray one side of each tortilla with nonstick cooking spray and place it, sprayed side down, on the baking sheet. Place 2/3 cup of turkey mixture on one-half of each tortilla and spread it to within 1 inch of the edges.
Sprinkle each with tomato and cheese. Fold each tortilla in half.
Bake in a preheated oven for about 10 minutes or until lightly brown and crisp.
Slice each into wedges and garnish with cilantro. Serve warm with salsa and guacamole.