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Slow Cooker Turkey & Bean Burrito Bake Recipe

October 12, 2011 by DanicasDaily 15 Comments

This is by far one of my FAVORITE recipes.  How can you not LOVE coming home to tasty baked burritos that are topped with enchilada sauce and stuffed with lean ground turkey breast, brown rice, beans, fire roasted garlic diced tomatoes, zucchini, tortillas and CHEESE!

I wish I could take credit for this FANTASTIC idea, however, this recipe has been adapted from a Weight Watchers Cookbook called Slow Cook It!  I spiced it up a bit, added a little garlic and fire roasted diced tomatoes for their smoky flavor. 

I served mine on a salad so it became a Turkey & Bean Burrito Bake Salad with all the fixin’s ~ the result was AWESOME!  This tastes even better the next day.

Get creative and add your favorite veggies to mix it up.  I imagine this would work fantastic with veggie crumbles, ground beef, chicken, pork, etc.  Enjoy!

SLOW COOKER TURKEY & BEAN BURRITO BAKE (print it here)

Source: Weight Watchers Slow Cook It!

IMG_0201

INGREDIENTS:

  • 1 lb lean ground turkey breast
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 Tbsp Taco Seasoning (HOMEMADE, Mrs. Dashes Chipolte Lime or Chili Powder)
  • 14 ½ oz can fire roasted diced tomatoes
  • 10 oz good quality enchilada sauce
  • 1/3 c salsa
  • 1/2 cup cooked brown rice (I used Trader Joe’s Organic Frozen Brown Rice)
  • 1-2 zucchinis, quartered and chopped
  • 15 oz canned kidney, pinto or black beans, drained and rinsed
  • 6 small corn tortillas
  • 1 ½ cups shredded low fat sharp cheddar cheese

** I did not add corn, but, I think it would be a FANTASTIC addition.

OPTIONAL TOPPERS:

  • Serve on a bed of romaine lettuce
  • Tomatoes, cilantro, green onions, AVOCADO, Sour Cream/Greek Yogurt, Additional Salsa

INSTRUCTIONS:

1. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add turkey, onion and garlic; cook, cook, breaking turkey apart with wooden spoon, until turkey is no longer pink, about 8-10 minutes. Stir in taco seasoning and remove from heat.

2. Spray your slow cooking with nonstick cooking spray (I used my 3 quart slow cooker and filled it to the brim.) Combine tomatoes, enchilada sauce, and 1/3 cup salsa in a medium bowl. Spread ½ cup tomato mixture over bottom of the slow cooker. Top with 2 tortillas, tearing on of the tortillas in half so that the tortillas cover tomato mixture. Top evenly with half of turkey mixture, half of rice, and with half of beans and ½ cup cheese. Repeat with 2 tortillas, remaining turkey mixture, rice, and zucchini, 1 cup tomato mixture, remaining beans, and ½ cup cheese. Top with remaining 2 tortillas and spread with remaining tomato mixture.

3. Cover and cook until hot and bubbling at edges, 2 ½ – 3 hours on high or 5-6 hours on low. Sprinkle burrito bake with remaining ½ cup cheese. Cover and let stand until cheese melts, about 5 minutes.

4. Serve on top of lettuce with all your favorite toppings. Enjoy!

Makes 6 servings, 1 ½ cups each, 8 points+ per serving

Nutritional information per serving (1 ½ cups burrito bake), excluding toppings:

341 calories, 7 g fat, 3 g saturated fat, 0 g trans fat, 53 mg cholesterol, 956 mg sodium, 45 g carbohydrates, 10 g fiber, 28 g protein

IMG_0238

I hope you enjoyed this recipe from the archives.  It is total FALL comfort food that requires little to no cooking ~ simply chop a few veggies or serve it straight up and you are good to go.

I will catch up with you all later.  The Husband surprised me with date night tonight and we just got back from seeing 50/50.  It is really good ~ there are some seriously funny parts and sad parts, but, you leave really appreciating all the friends and family you have in your life.

Off to catch some zzzzzz’s! Night all!

 

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Filed Under: Recipes Tagged With: Slow Cooker, Turkey

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Comments

  1. 1

    Kelli says

    March 2, 2010 at 10:24 pm

    Wow, this looks fantastic! Another for the list of things I’m trying while home for spring break 😉

    Reply
  2. 2

    Danielle C. says

    March 3, 2010 at 8:24 am

    I can’t wait to try this, question (since it isn’t in the ingredients list) what kind of tortillas did you use? I’m assuming you used 4 since I only saw that many listed. Just curious what size and if they were whole wheat, corn, or flour?

    Reply
  3. 3

    Danica's Daily says

    March 3, 2010 at 8:34 am

    Hi Danielle,

    OMG – major ingredient that I forgot – thanks so much for letting me know. I fixed the recipe 🙂 I used 6 small corn tortillas, however, I think you could totally use flour too 🙂 You basically tear them to cover the each layer.

    Thanks for letting me know! 🙂

    Danica

    Reply
  4. 4

    tj says

    March 3, 2010 at 9:07 am

    yum! I agree corn would be good with this. I always like corn with my Mexican food. lol 🙂 Do you use the Mission THIN corn tortillas? I love those they are 2 for 1 point or 4 for 3pts. Harder to find- I get mine at Safeway. 🙂

    Reply
  5. 5

    Tina says

    March 3, 2010 at 9:07 am

    I need to buy this cookbook! I love every recipe you post from there 🙂

    Reply
  6. 6

    Alicia says

    March 3, 2010 at 10:21 am

    YUM! Already springpad’ it

    Reply
  7. 7

    DanicasDaily says

    March 4, 2010 at 9:52 am

    Hi Tj,

    I actually used the tortillas I get at the Farmer’s Market – they are 1 point each. I LOVE the flavor of these but I LOVE the points of the Mission Tortillas. I definitely need to pick up some of the Mission ones though 🙂

    http://danicasdaily.com/last-call-to-enter-the-annies-mac-pack-contest/

    Thanks for the info,

    Danica

    Reply
  8. 8

    Leslie says

    October 13, 2011 at 7:06 am

    OMG this look incredible! My SS and GF are coming to dinner next weekend and he loves Mexican and is trying to eat healthier, so this is perfect!

    Reply
  9. 9

    Tami says

    October 13, 2011 at 7:16 am

    That looks so good and easy too. I think I have that cookbook but never used it. I am going to have to go look for it. So many recipes – so little time!

    Reply
  10. 10

    Josie says

    October 13, 2011 at 10:06 am

    This sounds way DELISH!!! Iam sooo making this too next week!! Thanks for 2 dinners for next week so far!!

    Reply
  11. 11

    Stacey P. says

    October 17, 2011 at 10:33 am

    Made this last night and it was soooo yummy!! I actually have leftovers for work today and cannot wait to have them. I will definitely be making this again soon! Thanks for the recipe.

    Reply
  12. 12

    Rachel says

    July 5, 2012 at 8:44 am

    Hi Danica – I made this last night and it was awesome! When I put the remaining tomatoey mixture on top I thought it would be too soupy but it turned out perfectly. Thanks for the recipe. I am so glad to have this in the fridge for easy lunches or dinners. I love to use my slow cooker! I wanted to tell you that I recently tried the Slow Cooker Chicken Tikka Masala recipe on the WW site. I don’t know if you’ve tried it but it is super delicious and low in PP (4 per serving). Thanks for you neat website, it’s such an inspiration.

    Reply
    • 13

      DanicasDaily says

      July 7, 2012 at 7:21 am

      HI Rachel,

      Thanks for letting me know what you thought of this recipe. I have eyed that Slow Cooker Chicken Tikka Masala so many times, but, now, I think I need to try it.

      Danica

      Reply

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About Danica

Whether she’s enjoying a dish at a local restaurant or whipping up a crowd-pleasing, nutritious meal at home, Danica has a passion for all things food. She believes in and follows the Weight Watchers principle of “all things in moderation” and chronicles her culinary adventures here. Besides sharing her daily eats and tasty, nutritious recipes, Danica connects others seeking a healthier lifestyle on her site and shares her travel adventures around the world.

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