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.
| Prep Time: | 20 minutes |
| Ready in: | 40 minutes |
| Yield: | 6 servings |
| Ease of Prep: | Easy |
| Recipe 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 cheese | |
| 2 cups shredded green cabbage | |
Recipe 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.
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.
Health Advantages: high fiber, low sat fat, high potassium, high calcium, heart healthy.
| Nutrition Information | ||||||||
| Servings Per Recipe: 6 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 392 cal | Carbohydrate Servings: | 2 | |||||
| Carbohydrates: | 37 g | Dietary Fiber: | 6 g | Cholesterol: | 84 mg | |||
| Fat: | 12 g | Sodium: | 652 mg | Saturated Fat: | 5 g | |||
| Protein: | 38 g | Potassium: | 616 mg | Monounsaturated Fat: | 4 g | |||
| Nutrition Bonus: | Calcium, Iron & Vitamin C (20% daily value), Potassium (18% dv). | |||||||
| Exchanges: | 2 starch, 1 vegetable, 4 lean meat | |||||||
