Shredded Turkey & Pinto Bean Burritos

By Meridian - 26751

  • 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

  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.

  2. Makes 6 servings

Nutritional Facts

Per serving
392 calories
12 g fat (5 g sat
4 g mono)
84 mg cholesterol
37 g carbohydrate
38 g protein
6 g fiber
652 mg sodium
616 mg potassium.

dinner chicken/poultry turkey mexican green chilies pinto beans saute