Turkey Chili Burritos

Instructions

1. 1

   Finely dice the onion and bell pepper and grate the cheddar. Drain and rinse the kidney beans; the listed 240 g is their drained weight. Use four large, soft, purchased ready-to-eat flour tortillas, approximately 30 cm across and 80 g each.

2. 2

   Heat the olive oil in a deep 30 cm skillet over medium-high heat for 1 minute. Add the onion and bell pepper and cook uncovered for 3 minutes, stirring frequently.

3. 3

   Add the turkey and cook uncovered over medium-high heat for 6 minutes, breaking it into small crumbles. During the final 30 seconds, stir in the tomato paste, chili powder and cumin.

4. 4

   Add the crushed tomatoes, drained beans and salt; no additional water is needed. Cook uncovered over medium-high heat for 3 minutes, stirring frequently, until the filling is thick with no pooling liquid. Check several spots with a food thermometer: the turkey and filling must reach 165°F/74°C.

5. 5

   Turn off the heat and stir in the cheddar for about 30 seconds until melted. Divide the filling between the four ready-to-eat tortillas, placing it just below the center. Fold in the sides, fold the bottom over the filling and roll snugly, allowing about 90 seconds for assembly. Serve immediately.