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Perfect Kosher Turkey Burrito Bowls With Black Bean Salsa - Mexican-American recipe
I've been making these turkey burrito bowls for years now, and they've become my go-to weeknight dinner when I want something satisfying but not too heavy. There's something about building your own bowl that makes dinner feel more interactive, especially when you've got kids helping themselves to whatever toppings they want. The combination started when I had leftover ground turkey from making meatballs and a can of black beans that needed using up. Instead of the usual suspects like tacos or chili, I decided to create something that felt fresh and customizable. The black bean salsa really makes this dish. It's not just beans thrown in a bowl, it's got lime juice, cilantro, and a bit of cumin that gives everything a bright, zesty flavor. What I love about this recipe is how the turkey stays moist and flavorful. The trick is not overcooking it and adding the spices at the right time. I use a combination of cumin, paprika, and garlic powder that gives the meat a nice warmth without being too spicy for the kids. The rice gets cooked with a little chicken broth instead of just water, which adds more depth to the whole bowl. These bowls work great for meal prep too. You can make everything ahead and just warm up what you need during the week. I'll often double the recipe and use the leftovers for lunch the next day. Serve them with some warm flour tortillas on the side if people want to make actual burritos, or just enjoy them as is with all the toppings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican-American
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Turkey
  • 2 pounds ground turkey
  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup chicken broth
For the Black Bean Salsa
  • 2 cans black beans 15 oz each, drained and rinsed
  • 1 large tomato diced
  • 1/2 medium red onion finely diced
  • 1 jalapeño jalapeño pepper seeded and minced
  • 1/3 cup fresh cilantro chopped
  • 3 tablespoons lime juice fresh
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
For the Rice and Assembly
  • 2 cups long-grain white rice
  • 3 cups chicken broth
  • 2 tablespoons lime juice fresh
  • 1 teaspoon kosher salt
  • 2 cups romaine lettuce chopped
  • 1 large avocado sliced
  • 1 cup shredded cheese Mexican blend, optional
  • 1/2 cup sour cream optional
  • 1/4 cup green onions sliced

Method
 

Prepare the Rice
  1. Rinse the rice in a fine-mesh strainer until the water runs clear. In a medium saucepan, bring the chicken broth to a boil.
  2. Add the rice and salt, then reduce heat to low. Cover and simmer for 18-20 minutes until tender and liquid is absorbed.
  3. Remove from heat and let stand 5 minutes. Fluff with a fork and stir in lime juice. Keep warm.
Make the Black Bean Salsa
  1. In a large bowl, combine the black beans, diced tomato, red onion, jalapeño, and cilantro.
  2. Add lime juice, olive oil, cumin, and salt. Mix well and taste for seasoning.
  3. Let stand at room temperature for 15 minutes to allow flavors to blend. Can be made up to 1 day ahead.
Cook the Turkey
  1. Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 4-5 minutes until softened.
  2. Add minced garlic and cook for another minute until fragrant.
  3. Add ground turkey and break it up with a wooden spoon. Cook for 6-8 minutes until no longer pink.
  4. Add cumin, paprika, garlic powder, salt, and pepper. Stir to combine and cook for 2 minutes.
  5. Pour in chicken broth and simmer for 3-4 minutes until liquid reduces slightly. Taste and adjust seasoning.
Assemble the Bowls
  1. Divide the cilantro lime rice among 6 bowls.
  2. Top each bowl with the seasoned turkey and black bean salsa.
  3. Add chopped lettuce, avocado slices, and any optional toppings like cheese, sour cream, and green onions.
  4. Serve immediately with extra lime wedges on the side.

Notes

The turkey mixture and black bean salsa can be made up to 3 days ahead and refrigerated separately. Reheat turkey gently before serving. For dairy-free version, skip the cheese and sour cream. You can substitute ground chicken or beef for the turkey if preferred.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 18g 23%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 680mg 30%
Dietary Fiber 12g 43%
Total Sugars 6g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.