Shredded Turkey & Pinto Bean Burritos
Submitted by happyzhangbo
Shredded turkey and pinto bean burritos with cumin-spiced tomatoes, Monterey Jack cheese, and crunchy cabbage. A quick, hearty wrap ready in under 40 minutes.
YIELD
6 servingsPREP
10 minCOOK
22 minREADY
36 minGot leftover turkey? This is exactly what you should do with it.
Shredded turkey and pinto beans simmer in a spiced tomato sauce loaded with cumin, chile powder, garlic, and a squeeze of fresh lime. Roll it all into warm flour tortillas with melted Monterey Jack and a handful of crunchy shredded cabbage.
The whole thing comes together in about 35 minutes, and you can swap in chicken just as easily if turkey isn’t on hand. It works for dinner, weekend brunch, or meal prep for the week ahead.
Kitchen Tips
- Use rotisserie chicken in a pinch. Shred it up and you’ll shave even more time off this already-fast recipe.
- Warm the tortillas before rolling. A quick 30 seconds on a dry skillet or wrapped in damp paper towels in the microwave keeps them pliable and prevents cracking.
- Don’t skip the cabbage. That raw crunch against the warm, saucy filling is what makes every bite interesting.
Ingredients
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.
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