1 dozen 6" flour tortillas
12 oz. ground turkey
1/2 c. chopped onion
2 cubes instant chicken or beef bouillon
1 (1 lb.) can stewed tomatoes, drained
1 c. green chili salsa (mild or according to taste for spice)
8 oz. tomato sauce
1 (4 oz.) can green chilies, diced
1 (12 oz.) can pinto beans (or they could be freshly cooked at home)
6 oz. Monterey Jack cheese, grated

In a little butter or cooking spray saute onions and add ground turkey and cook until tender. Add rest of ingredients. Simmer for a couple of minutes or until ready to serve. Warm tortillas, fill in one by one with some of the mixture and fold one end to form a pocket, then roll rest of tortilla creating the burrito. They can be wrapped in foil paper and frozen. These burritos can also be made scrambled eggs and chorizo, fried onion and potatoes; or whatever you choose. They make a wonderful breakfast or snack when hiking or hunting.