Mmm. Turkey Burritos.

This is Tito’s idea of a fantasy dinner. He told me so. Mine too, actually. It turns out that when you mix it with salsa, leftover squash makes a delicious, earthy alternative to an enchilada-style sauce, and turkey’s moist, dark, flavorful leg meat is as much like carnitas as poultry can get (unless you’re making duck confit, I guess).

When you roll the burritos, don’t worry about tucking the ends in – the weight of the sauce will keep the burritos closed.

Ever wonder why some dinner plates say “ovenproof” on the bottom? This is why.

Turkey, Black Bean, and Squash Burrito

Wet Turkey and Black Bean Burritos with Squash Sauce (PDF)
Recipe 307 of 365

After sandwiches, my family always drifted toward using turkey leftovers for Mexican food – turkey quesadillas topped the list. But when I hosted my own Thanksgiving a few years ago, I was dismayed at how few of the actual leftovers (besides the turkey) we ate the following night.

Modeled after the kind of wet burrito one finds often at Mexican joints (rolled, smothered with sauce, and baked), here’s a delicious rendition that uses leftover pureed squash as a base for the sauce.

TIME: 10 minutes prep
MAKES: 2 big burritos

2 cups leftover pureed squash (preferably not sweetened)
1 cup hot salsa (the smooth kind)
1 cup chopped leftover turkey
1 (15-ounce) can black beans, rinsed and drained
1 cup shredded cheddar cheese
1 cup leftover rice (white, brown or wild)
2 large (14”) flour tortillas
1/4 cup crumbled cotija cheese

Preheat the oven to 350 degrees.

Mix 1 cup of the squash with 1/2 cup of the salsa in a small bowl (or in the food processor, if your salsa is chunky), and set aside.

Place the remaining squash and salsa in a mixing bowl. Add the turkey, black beans, cheddar cheese, and rice, and mix to blend.

Place the tortillas on two large ovenproof plates. Divide the turkey mixture between the two tortillas, roll into burritos, and place them seam side-down on the plates. Cover the burritos with the squash-salsa mixture, and top with crumbled cotija.

Bake for 15 minutes, and serve hot – but careful with those plates.

Turkey, Black Bean, and Squash Burrito (Cut)

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5 Comments

Filed under leftovers, mexican, recipe, vegetables

5 responses to “Mmm. Turkey Burritos.

  1. Amazing how timely your recipes are- we just roasted squash today. Here’s tomorrow’s dinner! Thanks!!

  2. If you’re just using plain roasted squash ( as opposed to the pureed squash from yesterday’s recipe), dilute it a bit so it has the consistency of sour cream when cold, before adding salsa – if you start with a solid product, the sauce may be a little thick.

  3. Yea, totally yummy. Although we probably ruined the intention of the recipe by mixing in Goat Cheese rather than Chedder, it was great. What’s next?

  4. No, I think goat would be great! I’m not a huge fan of smoked cheeses, but I bet that would be lovely for those that like them . . .

  5. Adrienne

    Thank you so much! With just one switch (vegenrella for the cheddar and cojita cheeses) I have a recipe we’ve never tried but are sure to love! Thanks to you and google!

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