These make ahead spicy turkey burritos are a total lifesaver. In the last three weeks, I’ve made two batches, 16 burritos in total which have disappeared and now I’m contemplating making more. Just 30 minutes to prep these protein, vitamin and flavor-packed meals and get them into the freezer, ready to be reheated in a snap for breakfast, lunch and dinner.
Top with your favorite burrito toppings (cilantro, sour cream, lime and lots of avocado for me, please and thank you), and you’ve got a complete meal ready to go in minutes. Perfect for keeping you from calling for takeout on those days that are just a little too hectic.
SPICY TURKEY BURRITOS DETAILS:
- Lean, protein-packed ground turkey cooked up with diced onions until golden brown.
- Tons of chopped veggies pump up the vitamin and flavor content — my favs are butternut squash, red bell pepper and kale, but really whatever you have on hand that you need to use up will be perfect.
- Cumin, oregano and chili powder for a spicy, smoky flavor.
- All wrapped up in a pillowy flour tortilla and left to chill out in the freezer until you’re ready to heat ’em up.
I meant to share this recipe with you guys last week, but got caught up with all the goings on while I was down in Austin for work. The ArtPrize team and I spent the week at Michigan House — a roving pop-up space filled with all things Michigan-made from furniture and art, to food and craft beer. Over the course of five days, we recorded songs by five bands with Michigan ties to enter into this year’s ArtPrize competition (which is just six months away!), and documented all of the conversations, gatherings and festivities throughout the week.
Later in the week, Kristian flew down so that we could spend a little time with our friends that live in Austin. We ate way to much (hello, I love Rudy’s Bar-B-Q), and got to see just enough of the city to know that I want to go back sooner rather than later. Plus, it was 90 degrees and sunny while we were there — my perfect weather ☀️ 😎 🌴
On the flight back as we were about to land in Michigan, the pilot came on the speaker to let us know that it was a nice day in Grand Rapids — sunny and in the 30s. Kristian and I both begged to differ… ❄️❄️❄️
Thought it may be a week late, I’m really excited to share these spicy turkey burritos with you. They’ve quickly become a favorite in our house. And best of all, there’s no right or wrong way to make them. Want to change the protein? Not a problem! Substitute shredded chicken, lean ground beef, chopped tempeh or tofu for the turkey. Looking for a little more creaminess in your life? I would be totally okay with it if you wanted to top each with your favorite shredded cheese. Want to make things extra saucy? Try pouring a cup of spicy enchilada sauce into your meat + veggie mixture and let it cook down a bit before folding into your burritos.
- 2 tbsp olive oil, divided
- 1 tsp salt, divided
- ½ tsp pepper, divided
- 1 medium red onion, chopped
- 2 cups chopped veggies (like red bell pepper, butternut squash, kale)
- 1 pound ground turkey
- 1 tbsp ground cumin
- 1 tsp each dried oregano and chili powder
- 6 large burrito-size soft tortillas
- Avocado, sour cream, cilantro and lime for topping
- PREP THE VEGGIES: Heat 1 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and veggies, ½ tsp salt and ¼ tsp pepper. Saute until fragrant and softened -- about 10 minutes -- stirring frequently. Turn off the heat and pour the veggies into a large bowl. Set aside.
- BROWN THE MEAT: Return the pan to medium heat and add the remaining tbsp of olive oil. Add the turkey and remaining salt and pepper to the pan. Break up with a wooden spoon as it cooks. Once it's browned and cooked all the way through, add the spices and stir to coat. Cook for another 2 minutes and turn off the heat.
- BRING IT TOGETHER: Pour the meat into your bowl with the veggies. Stir to combine and (if making ahead to freeze) allow to cool. Spread your tortillas out on a clean surface, assembly-line style. Divide the filling evenly on top of each tortilla. Wrap up your burritos, and then wrap each in plastic wrap or freezer paper. Place in a plastic bag and lay flat in the freezer for up to a month.
- REHEAT & EAT: Pull a burrito from the freezer and unwrap onto a microwave safe place. Microwave on high for 2 minutes, turning over halfway through. Top with your desired toppings!
Note: The nutrition info above accounts for the burrito filling and tortilla, but not for the toppings.
Love make-ahead recipes, perfect for when I don’t feel like cooking! These burritos look and sound delicious. Great recipe.
Hey thanks, Thalia!