Healthy Ground Tukey And Bean Make Ahead Burritos - cooking recipe

Ingredients

1/2 lb dry pinto beans (or 2 cans of beans)
1 cup brown rice
1 lb ground turkey
1 1/2 cups salsa
8 ounces cheddar cheese, Cabot reduced fat, grated
1 teaspoon garlic powder (or fresh garlic)
1 dash salt (optional)
water
1 tablespoon olive oil
2 lbs whole wheat tortillas
1 dash hot pepper

Preparation

Heat 10 cups of water to boiling in a large pot. Rinse the dry beans and pick out any stones. When the water boils, blanch the beans for 2-3 minutes, then remove from heat and cover. Hot soak for 4-16 hours.
Drain the water from the beans and rinse. Pour into a crock pot and add enough water to cover and the salt. Cook on low for for 8-12 hours.
When the beans are tender, freeze about half for a future batch of burritos or re-fried beans. (If you are using canned beans, start here.) Cook the 2 cups of rice as per the directions on the bag of rice.
In a large skillet add the olive oil and cook the ground turkey. (Grate the cheese while your cooking the meat to save some time.) When the meat is no longer pink, add the beans (including the liquids) and garlic. Using a potato masher, mash the beans. It will take some muscle to get it all mashed together. Add the salsa and the hot peppers. Cook until the water is reduced and the beans and meat thicken.
Assemble the burritos with a scoop of bean-meat mix, scoop of rice and a sprinkle of cheese in the center of the tortilla. Fold side, bottom, side, then top. Wrap in wax paper and freeze in a zip lock bag. Or you can put 3 or 4 into lunch containers and freeze.
To reheat: microwave 1 minute each side and/or toast in an oven or toaster oven 350 for about 10 minutes.