Rachael Ray's Turkey, Tomatillo, and Bean Burritos

This recipe is from Rachael Ray 365: No Repeats.  I've typed out how she does it and then added my changes at the bottom.

Ingredients:
4 12-inch flour tortillas*
2 TBSP vegetable oil
1 1/3 lb. ground turkey breast*
1 large onion, chopped*
3 garlic cloves, chopped
1 red bell pepper, cored, seeded, and chopped
salt and freshly ground black pepper
1 cup chicken stock or broth
1 15 oz. can pinto beans, rinsed and drained
1 16 oz. jar tomatillo salsa*
2 TBSP fresh cilantro leaves (a handful), chopped
1 10 oz. package (2 1/2 cups) shredded Monterey Jack cheese

Preheat the oven to 275.  Wrap the tortillas in foil and warm in the oven. 

Preheat a large nonstick skillet with the vegetable oil.  Add the ground turkey and break it up with the back of a spoon as it cooks and browns, about 4 minutes.  Add the onions, garlic, bell peppers, salt and pepper.  Continue to cook for 3 minutes.  Add the chicken stock, pinto beans, and 1 1/2 cups of the salsa.  Turn the heat up to high and continue to cook for 5-6 minutes, or until the mixture is thickened.  Remove from heat and add cilantro, stirring to distribute. 

Remove the tortillas from the oven and turn on the broiler.

Pile the turkey mixture into the warm tortillas, sprinkle each with 1/4 cup of cheese, and then roll them up.  Line a baking dish with the burritos, seam side down. Top each burrito with a little bit of the remaining salsa, spreading it over the burritos. Sprinkle with the remaining cheese and place the dish under the broiler.  Broil for 5 minutes to melt and brown the cheese.  Serve immediately.

*I find that the recipe will make more like 8-10 burritos so you might want more tortillas.  I usually only use 1 lb. of ground turkey and half the onion.  I use less salsa because I put salsa in the filling but not on top, only cheese on top.  And I use regular salsa because its easier to find than tomatillo.*