Baked Turkey and Corn Burritos

• Preheat the oven to 375 degrees. Coat a 9 x 13-inch baking dish with nonstick cooking spray.
• Over medium heat, brown the turkey in a large nonstick skillet until it is cooked through, about 5 minutes (if using vegetarian ground meat or beans, add during the next step instead).
• Add the refried beans, 1 cup of salsa, and the corn (reserve any remaining corn to serve on the side with the burritos), and warm the mixture until it is heated through, stirring occasionally. Remove it from the heat and stir in the cheese.
• Warm the tortillas in the microwave for approximately 1 minute to soften them. Assemble the burritos by spooning one large scoop of the turkey-bean mixture into each tortilla, folding in the sides, and rolling them up. Place them in the baking dish, seam side down, and bake them, uncovered, until the tortillas are crisp and lightly browned, about 20 minutes. Serve them immediately topped with sour cream, any extra salsa or corn, and/or avocados, if desired, or freeze them for up to 3 months.

Slow Cooker Directions:

• Combine the ground meat or beans, refried beans, salsa, and corn in the slow cooker and cook on low for 6 - 8 hours or on high for 3 - 4 hours, until the meat is cooked through. Add the cheese to the slow cooker and stir to combine approximately 10 minutes before you plan to assemble the burritos. Warm the tortillas, fill, roll, and serve the burritos as directed above. (For crispy burritos, bake as directed above.) (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)