Shredded Turkey & Pinto Bean Burritos
Recipe from
EatingWell
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.
Servings:
6 servings
Prep Time:
20 mins
Total Time:
40 mins
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Ingredients
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1 tablespooncanola oilsee savings
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1medium onion, halved and slicedsee savings
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2 clovesgarlic, mincedsee savings
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1 tablespoonground cuminsee savings
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1 teaspoonchile powdersee savings
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1 15-ounce candiced tomatoes with green chilessee savings
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2 tablespoonslime juicesee savings
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4 cupsshredded cooked turkey or chickensee savings
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1 15-ounce canpinto beans, rinsedsee savings
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610-inch whole-wheat flour tortillas or wraps, warmed (see Tip)see savings
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3/4 cupgrated Monterey or pepper Jack cheesesee savings
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2 cupsshredded green cabbagesee savings
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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
Per serving: 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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