One Pot Burrito Bowls

• Gluten free

• Meat

  • 24 oz Ground turkey

• Produce

  • 1 Avocado
  • 1 15 Ounce Can Black beans
  • 1/3 cup Cilantro, fresh
  • 1/2 cup Corn, frozen or canned
  • 4 Cloves Garlic
  • 1 4 Ounce Can Green chiles, mild
  • 4 Green onions
  • 1 tsp Oregano, dried
  • 1 14.5 Ounce Can Tomatoes
  • 2 Tomatoes, medium
  • 1/2 cup Yellow onion

• Canned Goods

  • 2 1/2 cups Beef broth

• Pasta & Grains

  • 1 cup White rice, long grain

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tbsp Chili powder
  • 1/4 tsp Granulated sugar
  • 1/2 tsp Paprika, smoked
  • 2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 1 cup Cheddar cheese, sharp grated
  • 1 cup Monterey jack cheese
  • 1 Sour cream

Found on gonnawantseconds.com

Ingredients

• 2-4 Tablespoons~Divided Vegetable Oil
• 24 Ounces Ground Turkey
• 2 Teaspoons~ Divided Salt
• 1/2 Teaspoon Black Pepper
• 1/2 Cup Yellow Onion, Chopped
• 4 Cloves Garlic, Minced
• 1 Tablespoon Chili Powder
• 1 Teaspoon Ground Cumin
• 1 Teaspoon Dried Oregano
• 1/2 Teaspoon Smoked Paprika
• 1/4 Teaspoon Granulated Sugar
• 1 Cup Long Grain White Rice
• 1~ 14.5 Ounce Can Diced Tomatoes, Drained
• 1~ 15 Ounce Can Black Beans, Drained and Rinsed
• 1~4 Ounce Can Mild Diced Green Chiles, Drained
• 1/2 Cup Frozen or Canned Corn, Drained
• 2 1/2 Cups Beef Broth
• 1 Cup Extra Sharp Cheddar Cheese, Grated
• 1 Cup Monterey Jack Cheese, Shredded
• 2-4 Medium Tomatoes, Chopped
• 1 Avocado, Diced
• 1/3 Cup Fresh Cilantro, Roughly Chopped
• 4 Green Onions, Sliced
• As Needed Sour Cream

Directions

• In a large Dutch oven, heat 1 Tablespoon of vegetable oil over medium heat. Add the ground turkey, 1 teaspoon salt and 1/2 teaspoon black pepper. Cook just until turkey in no longer pink. Remove to a plate and set aside. In the same Dutch oven, add 1~2 Tablespoons of oil and cook the onion and garlic, over medium low heat, until theyre soft, about 6 minutes. Add 1 teaspoon salt, chili powder, cumin, oregano, paprika and sugar and cook 1 minute, stirring often so the spices dont burn. (If pan is too dry, add a little oil so spices dont burn.) Add the rice, canned tomatoes, black beans, diced chiles, corn, beef broth and browned turkey and bring to a boil. Reduce the heat and cover with a tight fitting lid. Cook on low until the rice is done and cooked through, about 20~25 minutes. Turn the cook top off, top with the shredded cheese, place the lid back on and let sit until the cheese is melted, about 5 minutes. Top as desired and serve!