Shredded Turkey & Pinto Bean Burritos

Created  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.

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

Preparation


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.

Tips & Notes

Make Ahead Tip: 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.

Nutrition

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



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



2 Carbohydrate Serving



Exchanges: 2 starch, 1 vegetable, 4 lean meat