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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein18% · 53g
Carbs51% · 149g
Fat31% · 39g
14g
Fiber
1710mg
Sodium
4.3g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
87th pctl
More protein than 87% of 1,474 meals
Protein density
4.3g /100cal
Leaner than 36% of meals
vs Poultry average
50% heavier
This1220
Avg812
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider, check the package label before cooking.
Dietary✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Flour Tortillas
Veggie Stock Concentrate
Ground Turkey
Onion
Smoky Red Pepper Crema
Long Green Pepper
Black Beans
Monterey Jack Cheese
Tomato
Lime
Guacamole
Jasmine Rice
Southwest Spice Blend
Cilantro
Black Pepper
Salt
Cooking Oil
How to make it
1
Wash and dry produce.
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.Keep covered off heat until ready to use in step 4.
2
While rice cooks, halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Dice tomato. Roughly chop cilantro. Zest and quarter lime. Halve, core, and thinly slice green pepper crosswise into strips.In a small bowl, combine minced onion, tomato, half the cilantro, and a squeeze of lime juice to taste. Season with salt and pepper.
3
Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion, green pepper, and a pinch of salt; cook until veggies are browned and softened, 5-7 minutes.Stir in beans and their liquid, stock concentrate, Southwest Spice Blend, a big pinch of salt (we used ½ tsp; 1 tsp for 4 servings), and pepper. Bring to a simmer and cook until liquid has reduced, 5-7 minutes. Remove from heat.Once veggies have softened, add turkey* to pan; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Cook through the rest of the step as instructed. TIP: If pan seems dry, add another drizzle of oil.
4
Fluff rice with a fork; stir in lime zest and remaining cilantro. Season with salt and pepper.Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
5
Place tortillas on a clean work surface. To the bottom third of each tortilla, add ⅓ cup rice in a line. Top rice with ½ cup filling (you’ll have some left over, serve it on the side!) and sprinkle with Monterey Jack. Add a dollop of smoky red pepper crema, a bit of pico de gallo, and a dollop of guacamole (save the rest for serving).Fold bottom side of each tortilla up over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form burritos. TIP: For less mess, place each tortilla on a large piece of aluminum foil or parchment paper before rolling, and wrap up with foil or parchment. Simply unwrap as you eat!
6
Halve burritos on a diagonal. Divide between plates with remaining rice, filling, smoky red pepper crema, pico de gallo, and guacamole. Serve with any remaining lime wedges on the side.
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Wash and dry produce.
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.Keep covered off heat until ready to use in step 4.
2
Step 2
While rice cooks, halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Dice tomato. Roughly chop cilantro. Zest and quarter lime. Halve, core, and thinly slice green pepper crosswise into strips.In a small bowl, combine minced onion, tomato, half the cilantro, and a squeeze of lime juice to taste. Season with salt and pepper.
3
Step 3
Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion, green pepper, and a pinch of salt; cook until veggies are browned and softened, 5-7 minutes.Stir in beans and their liquid, stock concentrate, Southwest Spice Blend, a big pinch of salt (we used ½ tsp; 1 tsp for 4 servings), and pepper. Bring to a simmer and cook until liquid has reduced, 5-7 minutes. Remove from heat.Once veggies have softened, add turkey* to pan; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Cook through the rest of the step as instructed. TIP: If pan seems dry, add another drizzle of oil.
4
Step 4
Fluff rice with a fork; stir in lime zest and remaining cilantro. Season with salt and pepper.Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
5
Step 5
Place tortillas on a clean work surface. To the bottom third of each tortilla, add ⅓ cup rice in a line. Top rice with ½ cup filling (you’ll have some left over, serve it on the side!) and sprinkle with Monterey Jack. Add a dollop of smoky red pepper crema, a bit of pico de gallo, and a dollop of guacamole (save the rest for serving).Fold bottom side of each tortilla up over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form burritos. TIP: For less mess, place each tortilla on a large piece of aluminum foil or parchment paper before rolling, and wrap up with foil or parchment. Simply unwrap as you eat!
6
Step 6
Halve burritos on a diagonal. Divide between plates with remaining rice, filling, smoky red pepper crema, pico de gallo, and guacamole. Serve with any remaining lime wedges on the side.
With 90+ recipes each week across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans, HelloFresh is the most widely used meal kit in the US.
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puts Turkey & Black Bean Burritos with HelloFresh's Turkey & Black Bean Burritos: 1220 calories, 53g protein. Poultry meal. Recipe, ingredients, and nutrition from MealFan. on the menu as a prepared dish that holds up on a weeknight without asking much of the cook. At 1220 calories per serving and 53 g of protein, the numbers fit most balanced eating frameworks without adjustment.
A burrito or burro in Mexico is, historically, a regional name, among others, for what is known as a taco, a tortilla filled with food, in other parts of the country. The term burrito was regional, specifically from Guanajuato, Guerrero, Michoacán, San Luis Potosí, Sonora and Sinaloa, for what is known as a taco in Mexico City and surrounding areas, and codzito in Yucatán and Quintana Roo. [1]
HelloFresh delivers weekly meals across the US. For testing notes, delivery details, and how HelloFresh compares to alternatives, read the HelloFresh review on MealFan.
Daily calorie contribution61% of 2,000 cal target
🍽️ Serves: 2 servings
💪 High-Protein
✓ Perfect for
High-protein goals
⚠ Not ideal for
Strict calorie restriction
Vegans
Strict keto
Frequently asked questions
How many calories are in Turkey & Black Bean Burritos?
Turkey & Black Bean Burritos contains 1220 calories and 53 g of protein per serving, portioned as HelloFresh's Turkey & Black Bean Burritos: 1220 calories, 53g protein. Poultry meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Turkey & Black Bean Burritos?
Turkey & Black Bean Burritos is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
Flour Tortillas
Veggie Stock Concentrate
Ground Turkey
Onion
Smoky Red Pepper Crema
Long Green Pepper
Black Beans
Monterey Jack Cheese
Tomato
Lime
Guacamole
Jasmine Rice
Southwest Spice Blend
Cilantro
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