Easy Turkey Poblano Burritos

Tortillas are filled with leftover turkey, poblano chilies, rice, spicy tomatoes and cheese.

Ingredients

• 1 tablespoon vegetable oil
• 2 medium poblano chilies, seeded, chopped
• 1/2 chopped onion
• 2 cans (10 ounces each) tomatoes & green chilies, undrained
• 1 can (15 ounces) black beans, rinsed, drained
• 3 cups cooked long grain white rice
• 2 cups chopped leftover cooked Butterball® Turkey
• 1 1/2 cups (6 ounces) shredded chihuahua cheese, divided
• 1/2 cup sour cream
• 8 (10-inch) flour tortillas, warmed
• 1/4 cup chopped fresh cilantro

Directions

1. Heat oil in large skillet on medium heat. Add chilies and onion. Cook and stir 8 minutes, or until vegetables are tender. Stir in tomatoes and green chilies, beans, rice and turkey.

2. Bring mixture to a boil. Reduce heat; simmer 10 minutes. Top with 1 cup of the cheese; cover with lid. Remove from heat and let stand 5 minutes, or until cheese is melted.

3. Spread 1 tablespoon sour cream on each tortilla. Spoon rice mixture evenly down center of tortillas. Top evenly with the remaining cheese and cilantro. Fold in opposite sides of each tortilla. Roll-up burrito-style.