Shredded Turkey & Pinto Bean Burritos
.
Yield
6 servingsPrep
10 minCook
22 minReady
36 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
canola oil
|
|
| 1 | medium |
onions
halved and sliced |
|
| 2 | cloves |
garlic
minced |
|
| 1 | tablespoon |
cumin
ground |
|
| 1 | teaspoon |
chile pepper
|
|
| 15 | ounces |
tomatoes, canned
with green chiles |
|
| 2 | tablespoons |
lime juice
|
|
| 4 | cups |
turkey
shredded and cooked, or chicken |
*
|
| 15 | ounces |
pinto beans
canned, rinsed |
|
| 6 | each |
flour tortillas (10-inch)
whole wheat, or wraps, warmed |
*
|
| ¾ | cup |
monterey jack cheese
grated |
|
| 2 | cups |
cabbage
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
canola oil
|
|
| 1 | medium |
onions
halved and sliced |
|
| 2 | cloves |
garlic
minced |
|
| 15 | ml |
cumin
ground |
|
| 5 | ml |
chile pepper
|
|
| 433.5 | ml/g |
tomatoes, canned
with green chiles |
|
| 3E+1 | ml |
lime juice
|
|
| 946 | ml |
turkey
shredded and cooked, or chicken |
*
|
| 433.5 | ml/g |
pinto beans
canned, rinsed |
|
| 6 | each |
flour tortillas (10-inch)
whole wheat, or wraps, warmed |
*
|
| 177 | ml |
monterey jack cheese
grated |
|
| 473 | ml |
cabbage
shredded |
|
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.
