Turkey, Tomatillo, And Bean Burritos - cooking recipe

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
Preparation
    Preheat oven to 275\u00b0; wrap flour tortillas in foil and warm in the oven.
    Preheat a large nonstick skillet with the vegetable oil.
    Add in the ground turkey and break it up with the back of a spoon as it cooks and browns, about 4 minutes.
    Add in the onions, garlic, bell pepper, salt, and pepper; cook for 3 minutes.
    Add in the chicken stock, pinto beans, and 1 1/2 cup tomatilla salsa; increase the heat up to high; continue cooking 5-6 minutes or until the mixture is thickened.
    Remove pan from heat and add in the cilantro; stir to mix.
    Remove the flour tortillas from the oven and switch the broiler on.
    Pile the turkey mixture into the warm tortillas; sprinkle each with 1/4 cup cheese; roll up burrito style.
    Line a casserole dish with the burritos, seam side down.
    Top each burrito with a little bit of the remaining tomatillo salsa, spreading it over the burritos with the back of a spoon.
    Sprinkle with the remaining cheese; place dish under the broiler, 6 inches from the heat source.
    Broil for 5 minutes or so to melt and brown the cheese; serve immediately.

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