My sweet Terry has discovered through this quarantine life, he can, in fact, enjoy leftovers!
I have been cooking a one pound bag of pinto beans, then using the leftovers for taquitos!
I cooked 1 pound of ground turkey and added chili powder, cumin, salt and pepper. To this mixture, I added a can of chipotle salsa. This has a bit of a kick, so if you don’t like spice, just use plain diced tomatoes, or tomatoes with chiles. I then took the cooked pinto beans and leftover rice from last night and added them to the pot of cooked turkey. This is where you can get creative and use chicken, or whatever you have on hand. Once it was all combined, I turned off the heat and moved it from the burner.
Get a cookie sheet next to you and ready with aluminum foil and lightly spray it.
The way I keep these healthier is by not frying the tortillas. I spray both sides of the corn tortilla with cooking spray, then flop it in the skillet over medium high heat. I leave it there until I see little bubbles puffing and then flip it over; about 5 to 8 seconds, per side. I remove the tortilla then sprinkle a tiny bit of cheese down the center, then a big spoonful of the turkey mixture. Roll it up tight and place on your pan, seam side down.
Do this over and over! I then bake these at 425 for about 20-25 minutes, or until they are crispy. Place any leftovers (once cooled) on parchment paper, then place inside of a freezer bag and freeze. To reheat, simply thaw and pop in the oven!
