Ingredients

4 servings

　　4 12-inch flour tortillas

　　2 tablespoons vegetable oil (twice around the pan)

　　1 package (1 1/3 pounds) ground turkey breast

　　1 large onion, chopped

　　3 garlic cloves, chopped

　　1 red bell pepper, cored, seeded, and chopped

　　Salt and freshly ground black pepper

　　1 cup chicken stock or broth

　　1 15-ounce can pinto beans, rinsed and drained

　　1 16-ounce jar tomatillo salsa

　　2 tablespoons fresh cilantro leaves (a handful), chopped

　　1 10-ounce package (2 1/2 cups) shredded Monterey Jack cheese (available on the dairy aisle)

　　

Step 1

Preheat the oven to 275°F. Wrap the flour tortillas in foil and warm in the oven.

　　

Step 2

Preheat a large nonstick skillet with the vegetable oil. Add the ground turkey and break it up with the back of a spoon as it cooks and browns, about 4 minutes. Add the onions, garlic, bell peppers, salt, and pepper. Continue to cook for 3 minutes. Add the chicken stock, pinto beans, and 1 1/2 cups of the tomatillo salsa—that’s about three quarters of the jar. Turn the heat up to high and continue to cook for 5 to 6 minutes, or until the mixture is thickened. Remove from the heat and add the cilantro, stirring to distribute.

　　

Step 3

Remove the flour tortillas from the oven and switch the broiler on.

　　

Step 4

Pile the turkey mixture into the warm flour tortillas, sprinkle each with 1/4 cup of cheese, and then roll them up. Line a casserole or baking dish with the burritos, seam side down. Top each burrito with a little bit of the remaining 1/2 cup of tomatillo salsa, spreading it over the burritos with the back of a spoon. Sprinkle with the remaining cheese and place the dish under the hot broiler, 6 inches from the heat source. Broil for 5 minutes to melt and brown the cheese. Serve immediately.

　　Rachael Ray 365: No Repeats