El Paso has some of the most diverse menus in the entire world.  With so many options in the 915, it can be hard to figure out some of the healthiest choices to make at home.

Serve these yummy turkey burritos (thanks Auntie Lupe) with a perfect amount of cheese, chopped cilantro, and salsa, along with sour cream or avocado. I used pinto beans in this recipe, but black beans can be used.


  • 2 pounds ground turkey breast
  • 2 cloves garlic, minced
  • 1 cup chopped white onion
  • 1 coffee cup (that's what she used), pinto beans
  • 1/2 cup of salsa (you know you have mom's homemade chile somewhere)
  • 2 green or red or yellow green peppers, chopped
  • 1 or 2 tablespoons finely chopped jalapeño, optional
  • 1 teaspoon of oregano
  • salt and pepper shakers
  • 2 teaspoons ground cumin
  • 5 bay leaves
  • Smidge of olive oil
  • 10 to 12 wheat tortillas
  • 1 1/2 cups of reduced fat colby cheese
  • 2 cups chopped spinach


In a large skillet, heat the smidge of olive oil.  Brown the turkey with onions until turkey is  no longer pink.  Add garlic and stir in pinto beans, moms chilè, peppers and jalapeños, and oregano, 8 dashes of salt and peppers, cumin, and bay leaves.  Bring to simmer, stir frequently.  Cover and simmer, stir again, for about 15 minutes.


Heat tortillas. Arrange 2 to 3 tablespoons of cheese in the center of tortilla.  Top with about 1/2 cup turkey mixture and add bit of chopped spinach.  Roll up, tucking ends in.  Repeat with the remaining burritos. Serve warm with salsa and more cheese or other toppings, as desired.


What's the hush-hush … just don't tell anyone … they will never-eva know the difference.  Palatable, low calorie, and good for your tummy!