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.

Servings: 6 servings
Total Time: 40 minutes
Ease of Preparation: Easy
Health: Heart Healthy, Low Sat Fat, High Fiber, High Potassium, High Calcium


Ingredients:

Shredded Turkey & Pinto Bean Burritos
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


Steps:

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.

Nutrition: (Per serving)

Calories - 392
Carbohydrates - 37
Fat - 12
Saturated Fat - 5
Monounsaturated Fat - 4
Protein - 38
Cholesterol - 84
Dietary Fiber - 6
Potassium - 616
Sodium - 652
Nutrition Bonus - Calcium, Iron & Vitamin C (20 daily value), Potassium (18 dv).

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.

Related Links:

  • Crispy Turkey Tostadas
  • More Cheap Mexican Recipes & Tips