Low-Fat Turkey and Bean Burritos

1 pound lean ground turkey

2 cups onion, chopped

1 tablespoon cumin

1 tablespoon dried oregano

1 teaspoon garlic powder or granulated garlic

½ teaspoon salt, divided

½ teaspoon fresh ground pepper

1 can (15 ounces) fat free refried beans

1 can (15 ounces) fat free refried black beans

2 cans (4 ounces each) diced green chiles, mild

1 can (10 ounces), diced tomatoes with chiles, drained, such as Rotel

2 cups frozen corn, thawed

2 cups Mexican blend shredded cheese, divided

12 large (burrito size) flour tortillas

Cooking spray

Heat oven to 350 degrees. Coat a 9-by-13-inch baking dish with cooking spray.

In large, nonstick skillet brown turkey over medium-high heat, breaking into fine crumbles. Add onions halfway through. Stir in cumin, oregano, garlic, salt and pepper. Reduce heat to medium-low. Fold in refried beans; remove from heat.

Spread diced chiles in even layer in the prepared dish; cover with ½ cup cheese. Spoon turkey/bean mixture over all; top with tomatoes, then corn and remaining cheese. Cover with foil. Bake 50 minutes covered; remove foil and bake 10 minutes more or until bubbly. Remove from oven and let stand, uncovered, for one hour or until set.

Divide mixture into 12 portions. Place one tortilla on a piece of parchment large enough to roll together. Place one portion of filling just off-center, leaving at least 2 inches in each end. Wrap bottom of tortilla over filling, fold in sides and continue rolling. Wrap burrito in parchment, sealing the ends, then wrap in foil and place in resealable bag.

To reheat: Remove one burrito from the freezer; discard foil and microwave about 4 minutes at 70 percent power. If thawed, microwave about 90 seconds on high. Let stand 2 minutes before removing parchment.

Serves 12.