Shredded Turkey & Pinto Bean Burritos

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.

Makes 6 servings
ACTIVE TIME: 20 minutes
TOTAL TIME: 40 minutes
EASE OF PREPARATION: Easy

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 cheese2

2 cups shredded green cabbage

Directions

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.

NUTRITION INFORMATION: 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. Nutrition bonus: Calcium, Iron & Vitamin C (20% daily value), Potassium (18% dv).

Submitted by Shel