Turkey Sausage and Turkey Burritos

By Marian Burros

Updated September 20, 2022

Total Time
15 minutes
Rating
4(15)
Comments
Read comments

Featured in: PLAIN AND SIMPLE; Turkey Burritos With a Kick, but Not All the Fat

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:2 servings

  • ¼ pound low-fat turkey sausage

  • ¼ pound turkey, ground from breast meat

  • 8 ounces onion (1 ¾ cups chopped)

  • 1 large clove garlic

  • 1 teaspoon canola oil

  • 1 teaspoon ground cumin

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground cloves

  • 4 large flour tortillas (9-inch diameter)

  • 2 cups canned crushed tomatoes, with no-salt added

  • ½ to 1 whole jalapeno pepper

  • 2 tablespoons raisins

  • 1 cup frozen corn niblets

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

113 grams carbs; 83 milligrams cholesterol; 774 calories; 9 grams monosaturated fat; 6 grams polyunsaturated fat; 4 grams saturated fat; 21 grams fat; 12 grams fiber; 1771 milligrams sodium; 41 grams protein; 27 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Set oven or toaster oven to 400 degrees and heat while cooking filling.

  2. Step 2

    Slice sausage into ⅛-inch-thick rounds and cut each in half. Saute in hot, nonstick skillet along with the ground turkey, until ground turkey begins to color. Be sure to break it up as it cooks.

  3. Step 3

    Chop onion and mince garlic.

  4. Step 4

    Add oil to turkey pan, and saute onion until it begins to soften.

  5. Step 5

    Add garlic, cumin, cinnamon and cloves and saute another 30 seconds.

  6. Step 6

    Wrap two tortillas in aluminum foil and heat in oven or toaster oven about 2 or 3 minutes, until softened.

  7. Step 7

    Add the tomatoes to the filling. Reduce heat and cook while mincing jalapeno. Add jalapeno, raisins and corn and cook about 3 minutes, until corn is heated through.

  8. Step 8

    Spoon a quarter of the filling onto each of the two tortillas; roll and serve. Heat remaining two tortillas when ready for seconds.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
15 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Donna

Used pre-cooked chicken sausage, and canned chopped tomatoes since that's what I had. Made without jalapenos (we're wimps) and raisins (didn't have any). Layered tortilla with rice, filling, avocado, cheese and some sour cream. Very filling and stretched the meal to feed more. The spices were a good mix - I was skeptical. The cinnamon gives a hint of sweetness.

Be sure to heat the tortillas in foil in the oven in foil as called for.

Donna

Used pre-cooked chicken sausage, and canned chopped tomatoes since that's what I had. Made without jalapenos (we're wimps) and raisins (didn't have any). Layered tortilla with rice, filling, avocado, cheese and some sour cream. Very filling and stretched the meal to feed more. The spices were a good mix - I was skeptical. The cinnamon gives a hint of sweetness.

Be sure to heat the tortillas in foil in the oven in foil as called for.

karen k

way too much tomoatoe

Private comments are only visible to you.

Recipe Tags

or to save this recipe.