This recipe for smoky turkey and bean burritos uses my fresh tomato salsa and fresh homemade guacamole. Of course, you could use shop-bought versions of these 2 ingredients to save you some time – but you would be missing out on both flavour and the nutritional benefits of the fresh homemade versions.
The turkey provides an excellent source of lean protein – and a change from the more usual chicken. You can of course substitiute it for chicken if you prefer. The protein content is given a further boost by the addition of the black beans. They also provide an additional texture and flavour, of course!
The carb content is taken care of in this meal by the sweetcorn, whole-wheat tortilla and the wholegrain rice. The use of whole grains here helps increase the fibre content of the meal and also lowers the glycemic index (GI) of the meal, leading to a slower release of sugars into the blood.
Healthy fats are supplied here by the olive oil and the avocado in the salsa – especially if you have spent the 10 minutes it takes to make your own! 😉
The Gran Luchito smoked chilli paste adds a wonderfully complex smoky depth of flavour to the dish. It is made from the pasilla Oaxaca chilli, mixed with caramelised onions, balsamic vinegar and a little dark agave syrup. Be warned though – a little goes a long way 🙂 If you have problems tracking it down, you can get it here
The rocket (arugula) offers useful levels of copper, fibre and iron to the dish, and once again makes the dish a little more complex by adding a subtle flavour and an additional texture.
Give these smoky turkey and bean burritos a go, and let me know how you get on in the comments below. Anything you would/ did change?
Happy running and cooking!
Smoky Turkey and Bean Burritos
Turkey cooked in a smoked chilli paste combines with pulses, wholegrain rice, rocket (aragula), guacamole and salsa in this spicy healthy wrap.
- 120 g wholegrain rice
- 400 g tinned black beans
- 200 g tinned sweetcorn
- 1 tbsp olive oil
- 400 g skinless turkey breast fillets
- 1-2 tsp Gran Luchito smoked chilli paste
- 0.5 tsp ground cumin
- 4 wholewheat tortillas
- fresh guacamole
- 1 pack rocket (arugula)
- tomato salsa
Rinse and drain the black beans and sweetcorn.
Slice the turkey into strips.
Cook the rice according to the instructions. Drain and return to the pan with a lid to keep warm.
10 minutes before the rice is cooked, heat the olive oil in a large frying pan. When hot, cook the turkey for 5 minutes.
Add the smoked chilli paste ground cumin, black beans and sweetcorn and cook for another 2-3 minutes.
Warm the tortilla according to instructions. Spread each one with a layer of guacamole, the turkey and bean mix, rocket (arugula) and salsa. Roll up and serve.