Shredded Turkey & Pinto Bean Burritos

Yield: 6

1 tbsp. canola oil

1 medium onion, halved & sliced

2 cloves garlic, minced

1 tbsp. ground cumin

1 tsp. chile powder

1 (15 oz. can) diced tomatoes with green chiles

2 tbsp. lime juice

4 cups shredded hot turkey or chicken

1 (15 oz. can) pinto beans, rinsed & drained

6 (10-inch) whole grain flour tortillas or wraps, warmed

3/4 cup grated Monterey or pepper Jack cheese

2 cups shredded green cabbage

  1. Heat oil in a large skillet over medium heat. Add onion and cook, stirring, until softened, about 2 minutes. Stir in garlic, cumin and chile powder; cook 30 seconds. Add tomatoes and lime juice; bring to boil. Reduce heat to simmer and cook until onions are very soft, 16-20 minutes. Stir in turkey and beans. Continue cooking until mixture is heated through, 3-5 minutes more. Divide turkey-bean mixture among tortillas. Top each with cheese and cabbage, roll into burritos.

CALORIES 392 (27% from fat); FAT 12g (sat. 5g); CHOL 84mg; SOD 652mg; CARB 37g; FIBER 6g; PROTIEN 38g

from Eating Well magazine

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