Turkey and Brown Rice Taco Burritos

Another recipe I adapted from Mel's Kitchen Cafe.  These were delicious.  I used ground beef because that's what I had on hand and I also used quinoa instead of rice.

Turkey and Brown Rice Taco Burritos

• 1 pound ground turkey (can substitute ground beef)
• 1/2 cup chopped onion
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons cumin 
• 8 ounces tomato sauce
• 1/4 cup low-sodium chicken broth or water
• 15-ounce can black or pinto beans, rinsed and drained
• 2 cups cooked brown rice 
• 1 tablespoon fresh lime juice
• Chopped cilantro to taste
• Shredded cheddar and/or Monterey Jack cheese (about 2 cups)
• 8 burrito-sized (10-inch) flour tortillas, white or whole wheat
• Taco toppings like tomatoes, sour cream, salsa, olives, lettuce, avocados

1. In a large, 12-inch nonstick skillet, cook the ground turkey, onion, salt and pepper over medium heat, breaking the meat into small pieces, until the meat is fully cooked. Drain any excess grease, if needed. 
2. Add the chili powder, garlic powder, oregano, paprika and cumin and stir well to combine. Stir in the tomato sauce, chicken broth and beans. Simmer for 5-6 minutes. 
3. Stir in the rice, lime juice and cilantro until the mixture is evenly combined. Cook until the rice and other ingredients are hot and bubbling, 2-3 minutes. 
4. Fill each tortilla evenly with the hot meat and rice filling. Top with cheese and roll the tortilla up burrito style, tucking in the ends. 
5. Serve immediately (or keep warm in a 200 degree oven until ready to serve) smothered with any or all taco toppings.