Smoky Chipotle Bean and Turkey Burritos

This is so good that we ended up making it into chili the next day with the left overs. Using a whole can of chipotle chilies made a big difference in this dish, separating it from the usual flavours of a standard burrito.

Ingredients

1 can red beans
1 can black beans
1 small can chipotle chilies, diced
700 g ground turkey
1 and 1/2 cups corn
1 yellow onion, diced
2 Serrano chilies, minced
1 tbsp cumin
2 tsp cayenne
2 tsp chili powder
2 tsp paprika
salt and pepper to taste

Toppings:
Queso fresca cheese
diced tomatoes
diced red onion
guacamole
salsa
cilantro

Instructions

1. Satay diced onion and Serrano peppers with a bit of olive oil in a medium sized pot or high sided pan on medium heat, until onions are translucent.
2. Add the ground turkey to the onions and peppers, breaking it up as it cooks. Add the spices and chipotle to the pot - chopped chipotle chilies, cumin, cayenne, chili powder, paprika, salt and pepper. Mix well. Keep stirring turkey mixture for about 15 minutes or until the turkey is white and cooked through.
3. When the turkey is almost done, add the rinsed beans and corn to the pot and mix well. We put about 3/4 of each can of beans in this mixture and reserved the rest of the beans for the chili the next day.
4. Cook for an additional 5-8 minutes, stirring occasionally, until all the beans are heated through.
5. Serve with warmed burrito tortilla shells, queso fresca cheese, diced tomatoes, red onions, guacamole, salsa and cilantro!