Shredded Turkey & Pinto Bean Burritos

4.1 (30)
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.

Yield: 6 servings
Active Time: 20
Total Time: 40

Ingredients

  • 1 tablespoon canola oil
  • 1 medium onion, halved and sliced
  • 2 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon chile powder
  • 1 15-ounce can diced tomatoes with green chiles
  • 2 tablespoons lime juice
  • 4 cups shredded cooked turkey or chicken
  • 1 15-ounce can pinto beans, rinsed
  • 6 10-inch whole-wheat flour tortillas or wraps, warmed (see Tip)
  • 3/4 cup grated Monterey or pepper Jack cheese
  • 2 cups shredded green cabbage

Preparation

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 & Notes

  • Make Ahead Tip: Prepare the filling (Step 1), cover and refrigerate for up to 2 days.
  • Tip: To warm tortillas: Wrap in foil and bake at 300°F until steaming, or wrap in barely damp paper towels and microwave on High for 30 to 45 seconds.

Nutrition

Nutrition Per Serving

calories 392
fat 12 g (5 g sat, 4 g mono)
cholesterol 84 mg
carbohydrates 37 g
protein 38 g
fiber 6 g
sodium 652 mg
potassium 616 mg

Nutrition Bonus Calcium, Iron & Vitamin C (20% daily value), Potassium (18% dv).

Carbohydrate Serving 2

Exchanges 2 starch, 1 vegetable, 4 lean meat

From EatingWell October/November 2006