Sweet Potato and Ground Turkey Freezer Burritos introduce you to an unlikely combo that will send your taste buds soaring! Make these burritos in bulk and keep in your freezer for up to 3 months. Serve with your favorite Southwestern-inspired side and you’ll have an incredible meal in minutes.
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This recipe is Week 4 of our new “What’s For Dinner?” meal series, consisting of 10 weeks of delicious and fun meals for busy weeknights. Check back each week for inspiration to help you decide what’s for dinner!
Make it a Meal!
Don’t miss on these dishes to pair with your southwestern ground turkey burritos to round out your meal!
- Easy Homemade Lemonade – Cool down with this refreshingly sweet drink
- Mexican Sauteed Vegetables – More southwestern influence and an easy way to get a serving of veggies in
- Perfect Instant Pot Rice – A reliable side that’s also ready in minutes
- Mini Key Lime Cheesecakes – Lime and cumin go together, right? Pair your burrito with a lime-filled mini cheesecake
- Peppermint Double Chocolate Crinkle Cookies – Clear your palate with a minty fresh treat
How to: Make Sweet Potato and Ground Turkey Freezer Burritos
Build these southwestern ground turkey burritos on the weekends and be satisfied all week long!
Start by preheating the oven to 400 degrees F. Prep a sheet with cooking spray or parchment paper.
Break up the ground turkey and place it on half of the pan. Use the other half of the pan for the sweet potatoes and red onion. There will be a little fat and juices from the turkey so it’s best to keep them separate to allow the potatoes and onion to roast.
Drizzle the entire pan with olive oil. Add all your spices: salt, pepper, red pepper flakes, cumin, garlic powder, and oregano. Toss, keeping each side separate as best as you can.
Bake for 30 minutes, stirring about halfway through.
Once removed from the oven you can mix in the black beans. If eating right away, return to the oven for 5-10 minutes or until the beans have warmed. Scoop the filling onto tortillas and finish with cheese. To perfect your burrito folding skills, check out this tutorial that’s a game changer!
Eat right away or store in the freezer for up to 3 months. When ready to eat a frozen burrito, wrap in a damp paper towel and defrost in the microwave. Finish under the broiler until lightly toasted, about 5 minutes.
Sweet Potato and Ground Turkey Freezer Burritos
- 1 lb ground turkey
- 2 large sweet potatoes cubed
- ½ small red onion sliced thin
- 3 tbsp olive oil
- 2 tsp salt
- 2 tsp black pepper
- ½ tbsp red pepper flakes
- 2 tbsp cumin
- ½ tbsp garlic powder
- ½ tbsp oregano
- 1 can (15 oz) black beans drained
- 6-8 flour tortillas
- ½ cup shredded cheese
- Preheat the oven to 400° F. Line a sheet pan or spray thoroughly with cooking spray.
- On one half of the pan break up the ground turkey into smaller pieces. On the other half of the pan add sweet potatoes and red onion.
- Drizzle olive oil and add salt, pepper, red pepper flakes, cumin, garlic powder, and oregano to the entire pan. Toss each side.
- Bake for 15 minutes. Stir the meat and flip the potatoes before continuing cooking another 15 minutes.
- Remove from the oven and mix in the black beans. Scoop onto tortillas and top with cheese before folding. These burritos can be stored in the freezer for up to 3 months.
- When ready to eat, wrap in a damp paper towel and defrost in the microwave. Finish under the broiler until lightly toasted, about 5 minutes.
Burritos are such a great option for meal prep and are so customizable! What are some of your favorite creative burrito fillings?