8 oz Hatch Green Chile-Tomatillo sauce
2 cups shredded, cooked turkey
15 oz canned black beans, drained
1 tablespoon canola oil
1/2 onion, diced
1 clove garlic, minced
2 fire roasted Hatch green chile, diced
1/3-1/2 cup shredded sharp cheddar
1 avocado, sliced
2-3 giant burrito sized tortillas*
about 1 cup cooked white rice tossed with the juice of 1 lime
freshly ground black pepper
Heat oil in a small saucepan. Saute the onion, chile and garlic until fragernt. Add the beans and spices. Simmer unitl the beans are heated through.
In a second small sauce pan, stir together the turkey and Hatch Green Chile-Tomatillo sauce. Simmer until warmed through.
To assemble: Place a small portion of rice middle of a warm tortilla. Top with beans, turkey, avocado, cheese and sour cream. Fold the top and bottom towards the center, then wrap the sides towards the middle to close.
*Seriously, this what they were labeled. They were even bigger than regular burrito tortillas; think of the burritos one might get at a famous, national burrito chain big.
In an effort to clean out the freezer in order to make room for the Hatch green chiles, I defrosted then grilled a whole turkey we simply rubbed with a chipotle spice mix. We had some that day and saved some for these burritos. If you are not a turkey fan for some reason, you could use chicken but I think the turkey works really well here. The flavor of the turkey stands up to all of the other ingredients in a way that chicken often doesn’t in a burrito. To me the burrito is best when it is a mix of flavors and textures: cool and creamy vs. hot and spicy. This burrito is all three (if slightly unphotogenic).