Yummy Burritos!

A few weeks ago, my best friend Christine took me to the most amazing Taco Truck in Brooklyn called, "Endless Summer". They have this incredible vegetarian burrito that has cabbage in it (odd I know, but SO unbelievably delicious). It was also made with seitan which is a vegetarian "meat" akin to tofu, but not tofu. I know that it sounds like a meat-lover worst nightmare, but I can honestly say it was probably the best burrito I've ever indulged in. I wanted to recreate this burrito but I was at a loss for finding seitan in our supermarket....so I went the complete opposite route and used ground turkey....I know....there's really no correlation but whatever - it's my blog and I'll do what I want! :)
I still decided I was going to use the cabbage and make my burrito as much like the taco truck's, sans seitan. This was such a delicious dish that I made it both Saturday AND Sunday night....super yummy!

Turkey Cabbage Burrito
1 lb. Ground Turkey
1/2 White Onion
4 Garlic Cloves
2 Cups chopped Cabbage
1 tsp Red Pepper Flakes
1/2 tsp Cumin Seeds
2 tsp Oregano
1/2 tsp Paprika
1 tsp Chili Powder
1 tbsp. Fresh Chopped Cilantro
1 lime
1/4 cup water
1 can Black Beans

> Chop up your onion and cabbage and dice your garlic cloves.

> In a skillet, heat up about 2 tablespoons of Olive Oil - once hot, add in your Red Pepper Flakes and Cumin Seeds and cook for about 2-3 minutes (or until they pop).

> Now add in your onion, cabbage and garlic and stir well.

> Chop up some fresh Cilantro -- **If you're buying fresh Cilantro, keep it in a glass filled with water in your fridge, it will last a lot longer!

> Roll your whole lime (this loosens the juices), and then cut it in half.

> Add in your Cilantro, Lime, Oregano, Paprika, and Chili Powder.

> Cook this mixture down for at least 5-10 minutes (until onion and cabbage are translucent and soft). Now add in your Ground Turkey and mixture together well, breaking up the turkey so as to cook it all over.

> Once your turkey no longer has any pink spots, add in your 1/4 cup of water, set the heat to low, and cover. You will cook this for about 30 minutes... this allows all the flavors to meld and for the turkey to break down but still retain it's moisture. The water you add helps everything steam together which is how it retains it's moisture.

> After your turkey is cooked, open up your can of Black Beans. Drain and rinse the beans thoroughly and add to the turkey mixture. Cook this for about 5-7 minutes just enough so that the beans have heated up.

> For the additions, I used chopped tomatoes, sour cream, cheddar Cheese, Rice* and Cholula Hot Sauce (all wrapped in a Burrito Tortilla).

> The rice I made was inspired by Chipotle (the best place in my opinion to get a burrito other than Endless Summer). It is just plain white rice but they add cilantro to it -- DELICIOUS! To make the rice, add 2 cups of water and one cup of rice in a pot, heat it up to a boil, then reduce heat and let simmer for 15 minutes. Once it's done, add in about 1-2 tablespoons of chopped cilantro and serve!

> Now assemble your burrito!

Mmm look at that turkey!

Another cheese alternative which is fantastic is to use Queso Fresco (real authentic Mexican cheese which is super creamy and wonderful!)

Thank you Justin for your exemplary burrito rolling skills!

This burrito is SUPER easy and SO healthy! Ground Turkey is one of the healthiest meats you can use (only 160 calories for 4 oz.). The cabbage adds a great flavor and texture and all the spices really create a fantastic marinade on it all. ENJOY! :)