Turkey and Black Bean Burritos

There can also be cheese added inside before baking

This is a great way to use up a lot of leftover turkey. Although it may a couple more days before everyone has a bunch of cooked turkey on hand. Until then leftover chicken works as well.

Turkey and Black Bean Burritos

• 2 cups black beans soaked in cold water overnight
• 1 ancho chili
• 4 cups diced cooked turkey meat
• 2 jalapenos diced fine
• 1 medium onion diced fine
• 1 green pepper chopped medium fine
• 1 28 ounce can whole tomatoes crushed by hand
• 1 cup rice
• 1 cup chicken broth
• 2 tbsp fresh cilantro
• Salt/pepper
• 3 cups burrito sauce
• large tortillas

Tear up ancho chili into small pieces and cook with beans over low heat until done, about 1 hour. Strain beans reserving 1 cup liquid. In a large pan saute onion until translucent. Add green and jalapeno peppers and cook until softened. Add turkey and reheat. Add broth and cilantro, season with salt and pepper and deglaze pan. Reduce liquid by half, then add black beans, rice, tomatoes and reserved bean juice. Bring to a boil then simmer stirring occasionally for 15 minutes. Place pan in a 365 degree oven and cook until rice absorbs liquid and mixture seems almost dry. Grease a large baking dish. Spread 2 tsp burrito sauce over a tortilla and spoon 2-3 scoops of filling into shell. Roll up into a burrito and place in pan. Repeat until out of filling or pan is full. Spoon the rest of the sauce over the finished burritos and cover in grated cheese. Bake in oven until cheese melts and inside is hot, about 25 minutes. The burritos can be prepared up to the baking a day ahead and kept in the refrigerator.

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