Slow Cooker Healthier Turkey Burritos Recipes

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SLOW COOKER HEALTHIER TURKEY BURRITOS



Slow Cooker Healthier Turkey Burritos image

Provided by Jennifer Draper

Time 4h40m

Number Of Ingredients 16

1 pound ground turkey
2 tablespoons homemade taco seasoning blend
15 ounces light kidney beans, drained and rinsed
1 cup frozen corn kernels
15 ounces crushed tomatoes
1/2 cup chicken broth
2 cups instant brown rice
8 oz cherry tomatoes (quartered)
1 avocado (diced)
1/2 cup frozen corn kernels (thawed)
2 tablespoons cilantro (chopped)
1 tablespoon lime juice
salt & pepper
10 8 inch whole wheat flour tortillas
2 1/2 cups shredded sharp cheddar cheese
sour cream for topping (optional)

Steps:

  • Place raw ground turkey in bottom of slow cooker
  • Sprinkle with taco seasoning and use a spoon or spatula to break it up into small chunks
  • Layer with beans, corn and then crushed tomatoes
  • Add chicken broth and cover and cook on high for 3-4 hours or low for 6-8
  • Stir contents and make sure turkey is crumbled and evenly distributed
  • Add rice into slow cooker and stir to combine well
  • Cover and cook on high for 10 minutes
  • Stir and check rice for doneness
  • Add 1/2 cup more water, stir and recover if rice is not done and let cook an additional 10 minutes
  • In the meantime toss together the tomatoes, remaining corn, avocado, cilantro, lime juice, and salt and pepper, set aside
  • Fill each tortilla with about 1 cup of the turkey burrito filling
  • Fold and roll and place on baking sheet
  • Top each with about 1/4 cup cheese
  • Place under broiler on high for 3-5 minutes until cheese is bubbly and melted (watch closely)
  • Top with the avocado tomato salsa and sour cream as desired

Nutrition Facts : Calories 451 kcal, Carbohydrate 51 g, Protein 27 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 54 mg, Sodium 512 mg, Fiber 7 g, Sugar 4 g, ServingSize 1 serving

SLOW-COOKER BREAKFAST BURRITOS



Slow-Cooker Breakfast Burritos image

Prep these tasty, hearty burritos the night before for a quick breakfast in the morning or let them cook while you are away on a weekend afternoon for an easy supper. -Anna Miller, Churdan, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 4h10m

Yield 12 servings.

Number Of Ingredients 9

1 pound bulk pork sausage
1 package (28 ounces) frozen O'Brien potatoes, thawed
2 cups shredded sharp cheddar cheese
12 large eggs
1/2 cup 2% milk
1/4 teaspoon seasoned salt
1/8 teaspoon pepper
12 flour tortillas (8 inches)
Optional toppings: Salsa, sliced jalapenos, chopped tomatoes, sliced green onions and cubed avocado

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain., In a greased 4- or 5-qt. slow cooker, layer potatoes, sausage and cheese. In a large bowl, whisk eggs, milk, seasoned salt and pepper until blended; pour over top., Cook, covered, on low 3-3/4 to 4-1/4 hours or until eggs are set and a thermometer reads 160°. Uncover and let stand 10 minutes. Serve in tortillas with toppings of your choice.

Nutrition Facts : Calories 359 calories, Fat 15g fat (6g saturated fat), Cholesterol 205mg cholesterol, Sodium 480mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 3g fiber), Protein 16g protein.

SLOW-COOKED BEEF BURRITOS WITH GREEN CHILES



Slow-Cooked Beef Burritos with Green Chiles image

I created this recipe years ago, and it has become such a favorite that the wonderful aroma of it cooking makes my family instantly happy. It is hearty, flavorful and easy to prepare, and it uses the long, slow cook that truly defines comfort food. -Sally Pahler, Palisade, Colorado

Provided by Taste of Home

Categories     Dinner

Time 7h20m

Yield 14 servings.

Number Of Ingredients 10

2 garlic cloves, minced
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 boneless beef chuck roast (4 pounds)
1 can (28 ounces) diced tomatoes
4 cans (7 ounces each) whole green chiles, drained and coarsely chopped
1 large onion, diced
14 whole wheat tortillas (8 inches), warmed
Optional toppings: Shredded cheddar cheese, salsa, sour cream, sliced ripe olives

Steps:

  • Combine garlic, salt, cumin and cayenne; rub over roast. Place in a 5- or 6-qt. slow cooker. Add the tomatoes, chiles and onion. Cook, covered, on low 7-8 hours or until meat is tender., Remove roast from slow cooker; shred with 2 forks. Remove vegetables with a slotted spoon; discard the cooking juices. Return beef and vegetables to slow cooker and heat through. Serve in tortillas, with toppings as desired.

Nutrition Facts : Calories 355 calories, Fat 13g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 499mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges

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