Dave made this burrito recipe up one night out of random stuff we had in the fridge when we didn’t feel like going to the store. They tasted so good that we make them quite often now. Of course, I love anything that involves crispy potatoes:
TANGENT: I hate that white potatoes have acquired a bad rep in the diet world – sure, they are carby, but if you’re active and eating a balanced diet, there is really no reason to avoid potatoes. They are also gluten-free, very filling, and fairly low-calorie if you’re not topping them with cheese, butter, or sour cream. I am definitely Team Potato.
These burritos are really big and still come in at around 450 calories each (may vary slightly depending on which brand of tortilla/ground turkey you use).
Ground Turkey and Crispy Potato Burritos with Creamy Southwest Sauce
2 whole wheat tortillas (I like La Tortilla Factory Smart & Delicious – they taste good and are only 80 calories each)
8 oz. lean ground turkey (we use Jennie-O)
2 medium Yukon Gold potatoes, washed and cut into bite-sized cubes
1/2 bell pepper (any color), chopped
1/4 onion, chopped
Handful of cremini mushrooms, stems removed and chopped
Handful of spinach
1 1/2 T olive oil
Southwest Sauce Ingredients:
1/4 cup plain nonfat Greek yogurt
1/2 T dry ranch dressing mix (or add more to taste)
1/2 T dry taco seasoning (or add more to taste)
Heat olive oil in large skillet over medium heat.
Wash the potatoes and cut into bite-size cubes. Add to the pan and sprinkle with garlic salt, cumin, pepper, and rosemary.
Stir the potatoes every 5 minutes or so until they start to soften and turn golden brown, but are not quite fully cooked – this usually takes about 15 minutes for me, but will depend on the size of your cubes.
Push the potatoes to one side of the pan and add the ground turkey to the other side. Let the turkey cook separately from the potatoes for about 5 minutes, and then stir the turkey and potatoes together. (Note: If your meat released a lot of fat/juice during the initial cooking, drain some out with a spoon before mixing the meat/potatoes. You don’t want those ‘taters to get soggy!)
Continue to cook the turkey and potatoes together until the turkey is fully browned and the potatoes can be easily smashed with a fork.
When the turkey/potatoes are about done, add your chopped veggies to the pan, mix it all around, and let it cook a few minutes longer, just until the veggies start to soften.
While the veggies are softening, make the southwest sauce by mixing the ranch and taco seasonings into the Greek yogurt. If it’s too tangy for you, add a little more yogurt. If you want more kick, add more seasonings.
Warm up your tortillas either in the microwave for a few seconds, or by laying across the mixture in the pan.
Fill warm tortillas with the turkey/potato/veggie mixture, and top with southwest sauce and spinach.
So yeah – kind of random, but definitely tasty and filling. The best part is you can vary the recipe depending on what you have on hand – we’ll throw in corn, black beans, jalapeno, poblano peppers, eggplant, or avocado if we’ve got it. And if you use enough veggies, you can even omit the meat and make it vegetarian.
And now I’m hungry.