1. Prepare all vegetables and set aside in a bowl. When chopping Jalapeno peppers, slice lengthwise, remove seeds, scrape the white stems from the core, then chop into small pieces. Removing the core will reduce the heat. If you like the heat, just chop the peppers and skip the coring process. 2. Spray a non-stick skillet with fat-free olive oil flavored cooking spray, and brown turkey. While the turkey is browning, pour 3 cans of pinto beans with the juice of 1 of the cans into a bowl and microwave on High about 4 minutes. When your turkey begins to brown add bowl of chopped vegetables (except diced tomatoes) and all seasonings except 2 tbsp of sofrito criollo. Reduce heat to Medium. 3. While your mixture continues cooking, puree pinto beans in food processor with 2 tbsp sofrito criollo, then pour puree into skillet stirring gently. Stir in tomatoes (drain liquid if using canned), continue cooking on medium about 10 more minutes, then reduce to simmer uncovered for about 15 more minutes. Simmering will allow some of the liquids to evaporate and cause filling to thicken. Add additional seasoning or Sofrito to suit your own taste preference. 4. Serve about 2 heaping tbsp per burrito (or taco shell) topped with low fat Mexican shredded cheese mix. We use low fat whole grain tortillas. After wrapping your burritos, roast at 400 in oven for about 5 minutes. Top with melted cheese and salsa and serve with a handful of tostitos. Freeze leftovers for lunches and those evenings when you don't feel like cooking. If you are making this as a party dish, don't expect to have leftovers. ---------------------------------------------------------------------------
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