Shredded Turkey and Pinto Bean Burritos

Shredded Turkey and Pinto Bean Burritos

Photo by SLSkibby


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    T canola oil

  • 1

    medium onion, halved and sliced

  • 2

    cloves garlic, minced

  • 1

    T ground cumin

  • 1

    tsp chile powder

  • 1

    can diced tomatoes with green chiles

  • 2

    T lime juice

  • 4

    C shredded cooked turkey or chicken

  • 1

    can pinto beans, rinsed

  • 6

    10-inch whole-wheat flour tortillas or wraps, warmed

  • ¾

    dash grated Monterey or pepper Jack cheese

  • 2

    C 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

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