Warm the pozole

• Pour the leftover pozole verde into a saucepan and heat over medium heat until simmering.

Fill and roll the burritos

• Lay the large tortillas flat and fill each with the ground turkey, beans and some of the cheese.
• Roll the tortillas up tightly into burritos.

Toast the burritos

• Sear the rolled burritos in a hot pan until golden and toasty on the outside.

Top and serve

• Place the burritos in a dish and scatter cheese, cilantro and onion on top.
• Ladle the hot pozole verde generously over the burritos and serve.