Turkey & Chickpea Freezer Burritos

Turkey & Chickpea Freezer Burritos

Turkey & Chickpea Freezer Burritos

It’s that time of year again… New Year’s resolution time. My resolutions this year really are not changing much from last year. I’m simply aiming to lead a healthier life by staying active and making healthier choices, like eating more greens.

In the last year I’ve found that the most helpful recipes for staying on track are freezer-friendly recipes.  They’re there for you on the days that you just don’t have your sh-t together. Forgot to go to the grocery store? Don’t have time to cook? Overslept? Don’t worry, the freezer is there for you.

Turkey & Chickpea Freezer Burritos

Turkey & Chickpea Freezer Burritos

This recipe is not much different than my Turkey & Black Bean burritos, just swap the black beans out and toss in the chickpeas. The first time I made these I was actually planning to make the black bean recipe, only to realize that I didn’t have any black beans in the pantry. I was a little worried it would be weird with the chickpea substitute, but they turned out delicious!

Improvising in the kitchen can be risky. You don’t always know how it will turn out, but I encourage you to go with your gut and get creative! What you create might be extra tasty.

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Ingredients:

  • 1 lb. ground turkey
  • 1 can chickpeas
  • 1/2 onion, diced
  • 1 large tomato (or several cherry tomatoes), diced
  • 1/2 summer squash (yellow or green), diced
  • 2 garlic cloves, finely chopped
  • 1 TBSP cooking fat (olive or avocado oil)
  • whole wheat tortillas
  • Shredded cheddar cheese
  • Spices:
    • 1 TBSP cumin
    • 1-2 TSP cayenne (taste test to preference)
    • Salt & pepper
  • Optional:
    • 1 TBSP cilantro, chopped
    • Fresh spinach, chopped

Instructions:

  • Burrito filling:
    • Warm a cast-iron skillet or regular skillet over medium heat – I prefer cast iron.
    • Add oil, onions and garlic to the pan. Sauté for 2-3 minutes.
    • Add the rest of the veggies (tomato, squash, chickpeas, optional: spinach), season with salt and pepper, cook until veggies begin to soften – about 5 min.
    • Remove veggies from pan and set a side.
    • In the same skillet, brown the turkey meat over medium or medium-high heat.
    • Once browned, add the spices and combine, then add the veggies into the mixture. Simmer for 5-10 minutes.
    • Remove burrito filling from heat, add cilantro and set aside.
  • Assembly:
    • This is pretty straightforward, but here we go: simply place a single tortilla on your work station, add a sprinkle of cheese, then spoon on the filling. The amount you use really just depends on the size of the tortilla.
    • Once cheese and filling are added to the tortilla, roll into a burrito. Eat fresh or store in freezer.
  • Freezer storage:
    • Wrap burrito in tin foil and store in freezer.
    • To reheat:
      • Remove from freezer
      • Remove tinfoil
      • Wrap in damp paper towel
      • Microwave for 3 min
      • Remove paper towel and let rest 1-2 min. I have found that letting it rest helps the tortilla to dry out again, as it is soggy when it first comes out of the microwave.

Happy munching! : )

**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤

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