Turkey and Vegetable Burritos

1 onion chopped                                           3 carrots cut in thin half moons

1 sweet pepper diced                                          1 Tbsp olive oil

2 cloves minced garlic                                   2 14.5 oz stewed tomatoes           

3 zucchini in half moons                       1 can chicken broth (or V8 juice)   

3 yellow crookneck squash in half moons 

 1 can enchilada sauce                                 2 pkg. taco seasoning    

     ½ tsp. salt

20 oz. ground turkey (or chicken)                    2 cup instant rice

30 soft taco size flour tortillas                   16 oz. shredded taco cheese mix

Heat oil in large skillet over med-high heat.  Add onion, carrot and green pepper.  Sauté until softened about 6 minutes.  Add chicken and garlic.  Cook until chicken is no longer pink about 5 minutes.  Stir in tomatoes, zucchini, broth, taco seasoning and salt.  Cook covered 4 minutes until zucchini is tender.  Remove from heat and stir in rice. Cover.  Let stand 5 minutes.  Heat oven to 350 degrees.  Fill burrito and place in 9x13 inch pan.  Sprinkle with taco cheese.  Heat for 20 minutes. 

        

Here's the filling.  This time I added a can of pinto beans and 2 cans sliced olives. (not pictured)

Assembly line.

I put a little enchilada sauce on the bottom of the pan and then more on top before the cheese.

Sharpies work great on foil for writing instructions.

As you can see this made three pans of burritos.  One to take to another family, one to freeze and one for tonight's dinner.  The original recipe had less vegetables and 1/2 the amount of seasoning tomatoes etc.