Shredded Turkey & Pinto Bean Burritos
We created this with leftover turkey in mind. Leftover or rotisserie chicken can also be used. Make it a Meal: Serve with guacamole and chopped jalapeno peppers and/or hot sauce - and a cold cerveza.
Ingredients
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1 tablespoon canola oil
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1 medium onion, halved and sliced
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2 cloves garlic, minced
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1 tablespoon ground cumin
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1 teaspoon chile powder
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1 15-ounce can diced tomatoes with green chiles
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2 tablespoons lime juice
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4 cups shredded cooked turkey or chicken
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1 15-ounce can pinto beans, rinsed
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6 10-inch whole-wheat flour tortillas or wraps, warmed (see Tip)
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3/4 cup grated Monterey or pepper Jack cheese
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2 cups shredded green cabbage
Directions
1.
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, about 2 minutes. Stir in garlic, cumin and chile powder and cook for 30 seconds. Add tomatoes and lime juice; bring to a boil. Reduce heat to a simmer and cook until the onions are very soft, 16 to 20 minutes. Stir in turkey (or chicken) and beans and continue cooking until the mixture is heated through, 3 to 5 minutes more. Divide the turkey-bean mixture among tortillas (or wraps). Top each with cheese and cabbage, roll into burritos and serve.
Tips:
Tip: To warm tortillas: Wrap in foil and bake at 300 degrees F until steaming, or wrap in barely damp paper towels and microwave on High for 30 to 45 seconds.
MAKE AHEAD TIP: Prepare the filling (Step 1), cover and refrigerate for up to 2 days.
Nutrition information
Calories 392, Total Fat 12 g, Saturated Fat 5 g, Monounsaturated Fat 4 g, Cholesterol 84 mg, Sodium 652 mg, Carbohydrate 37 g, Fiber 6 g, Protein 38 g, Potassium 616 mg. Daily Values: Vitamin C 20%, Iron 20%. Exchanges: Starch 2,Vegetable 1,Lean Meat 4.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
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