2 tablespoons vegetable oil
1 small yellow onion, diced
3 cloves garlic, minced
2 16-ounce cans pinto beans, undrained
2 teaspoons ground cumin
2 teaspoons chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon dried oregano
Salt and pepper to taste
1 pound ground turkey
2 cups shredded cheese
3 cups cooked white rice
8 flour or corn tortillas
Sour cream
1 bunch fresh cilantro, chopped
1 16-ounce jar tomato salsa
Pour the vegetable oil into a large, heavy-bottomed skillet over medium-high heat. When the oil just begins to shimmer, add the onion and garlic; sweat until translucent, about 2 ½ minutes.
Add the pinto beans, 1 teaspoon each of cumin and chili powder, salt and pepper, and stir to combine. Bring the mixture to a simmer. Cook 7-10 minutes, until the beans begin to soften. Use a potato masher to mash the beans slightly, leaving plenty of chunks. Note: You can always go back and mash more later.
Cook the beans an additional 5-10 minutes, until they begin to thicken. Give them an additional mash if desired and reduce the heat to low.
Place a medium saucepan over medium-high heat, and add the ground turkey and remaining spices. Stir and smash the meat with a wooden spoon as it cooks until it's evenly browned all over, about 5 minutes. Remove from the heat.
Fill two medium bowls with the cooked white rice and the cheese.
Place a large, flat-bottomed saucepan over medium heat. Place each tortilla in it for 30 seconds on each side before assembling the burritos.
On a clean, flat surface, lay out the first tortilla. Leaving a generous seam all around the outside of the tortilla, spoon out line of turkey, beans, rice and cheese. Top with sour cream, salsa, cilantro and lime juice as desired. Then, fold the bottom of the tortilla up to cover the fillings before folding both sides over the first fold. Finally, roll up the rest of the tortilla tightly to create the burrito shape.
Repeat with remaining tortillas and fillings. Serve immediately.
