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.
From EatingWell: October/November 2006
Yield: 6 servings
Active Time: 20
Total Time: 40
- 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
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 Per Serving: 392 calories; 12 g fat (5 g sat, 4 g mono); 84 mg cholesterol; 37 g carbohydrates; 38 g protein; 6 g fiber; 652 mg sodium; 616 mg potassium.
Nutrition Bonus: Calcium, Iron & Vitamin C (20% daily value), Potassium (18% dv).
2 Carbohydrate Serving
Exchanges: 2 starch, 1 vegetable, 4 lean meat