We could probably eat Mexican food every night of the week without getting sick of it. I mean, who doesn’t love a quesadilla, burrito, or a street taco? Mexican burritos are always a win in our house. I love them because they are quick, easy, and delicious with an even easier clean up after.
Get creative with different toppings and personalize if you’d like!
How to Make Ground Turkey Burritos
Because the rice may take a little longer to cook, I like to start it first. Once the rice is simmering, start making the burrito meat mixture.
Dice onions and peppers. Add to the pan with some olive oil to cook on medium heat until translucent and tender.
Next, add in your ground beef or ground turkey. You can easily use either, depending on availability and personal tastes, or dietary needs. If you aren’t sure which is healthier, my post, Ground Turkey or Ground Beef could be a helpful read for you.
Cook until thoroughly cooked through.
While waiting for the ground beef or ground turkey to brown, make your guacamole. I like to put the guacamole in the fridge to stay cold while waiting for the rest of the dinner to cook.
Now the best part – making the burritos. One of the reasons I love making burritos or tacos for dinner is because it’s so easy to personalize with additional or fewer veggies and toppings.
The order of layering the burrito is a personal choice, but typically less is more depending on how many different items you plan to add-in. To be able to close the tortilla nicely, it doesn’t take a lot of ingredients to fill it up.
Which Tortillas are Best to Use?
I am a huge tortilla snob. The tortillas that are thick and sometimes even slightly hard even after microwaving can ruin a potentially great burrito or taco.
I love a fresh tortilla, but you know how I like to get in and out of the kitchen asap when cooking. These tortillas are made in about 2-3 min each and create the absolute best anything that uses a tortilla. Give them a try, you will be forever devoted to them also!
For these Mexican burritos, we kept it pretty simple, but the sky is the limit for the ingredients you can add.
A few of our favorites include black beans, salsa, pico de gallo, sour cream, cilantro, and more jalapenos.
What are your favorite ingredients in burritos?
Making Mexican Burritos for Meal Prep
There are a couple of ways you can use these for meal prep for the week. Storing everything in separate containers and making the burritos the same day is what I actually prefer.
You can also make them all at once, then store in the fridge in your daily containers for a grab and go.
If you decide to freeze, leave out the lettuce and plan on adding that in after thawing and reheating.
Healthy Mexican Burritos with Mexican Red Rice
- 16 oz Ground turkey
- 2 tbsp Olive Oil
- 1 tsp Cayenne pepper
- 1 tsp Salt
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Cumin powder
- 1 tsp Tomato bouillon
- ½ cup White onion diced
- ½ cup Green pepper diced
- 1 Jalapeno diced
- 1 cup Jasmine rice
- 2 cups Chicken broth
- ¼ cup White onion
- 2 Garlic cloves minced
- 2 Roma tomatoes diced
- 1 tsp Salt
- 2 tsp Tomato bouillon
- 2 tbsp Olive oil
- 1 Avocado ripened
- ½ tsp Garlic powder
- ½ tsp Chili powder
- ½ Lime juiced
- Salt to taste
Burrito Extra Ingredients for Toppings
- 1 cup Iceberg lettuce shredded
- 1 tomato diced
- ½ cup Cheese shredded
Burrito Meat Mixture
- Heat the olive oil in a large frying pan over low medium heat.
- Add the diced onion to the pan and let it cook until they start to become translucent. Then add the bell pepper and jalapeño to the pan and cook until they become tender.
- In the meantime, add the turkey to a medium/large bowl and season with the cayenne, salt, garlic powder, onion powder, cumin powder, and tomato bouillon and mix it all together.
- Once the veggies are tender, add the turkey to the pan and cook through.
- Drain the juices from the turkey and remove it from the pan, serve immediately.
Mexican Red Rice
- Start by adding the olive oil to a medium pot and heating it over medium heat.
- Once it’s hot, add the rice and salt and stir well to coat all of the rice in oil. Let it cook and stir every two minutes until the rice starts to turn a light brown color.
- Add the onion, chicken broth, garlic, tomatoes, and tomato bouillon to a blender and blend until smooth.
- Once the rice has browned up a bit, pour in the tomato mix. (Be careful, as the water will start to pop and sizzle).
- Bring the rice to a boil over high heat and reduce to low medium heat. Cover with a lid and let it cook for 20 minutes.
- Once it has cooked, remove the lid and check to see how much moisture is left. If there is a lot, turn the heat down and let it cook with the lid off for 3-5 more minutes. If the moisture is gone, remove the lid, turn the heat off and let it sit for five to six minutes.
- Fluff the rice and serve.
- Remove the peel and smash the avocado in a small bowl.
- Add the garlic powder, chili powder, lime juice, and salt to the bowl. Mix thoroughly and let it sit for five to ten minutes to allow the garlic powder and salt to incorporate well.
Assemble the Burritos
- Start by warming the tortillas in a pan or in the microwave.
- Spread a layer of guacamole into the middle of the tortilla leaving space to close it.
- Next, layer the rice, turkey, cheese, lettuce, and tomatoes.
- Fold and roll up the tortilla and serve immediately with salsa or sour cream.