Shredded Turkey & Pinto Bean Burritos

Contributed By: EatingWell
EatingWell

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.

Print Add to Meal Planner Add to Cookbook Add to Shopping List

Total Preparation Time: Less than 15 minutes
Ingredients: Chicken & Turkey
Bean & Legume
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: Mexican & Spanish
Special Features: Make Ahead
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Entree

Scroll over the empty stars to rate.
  1 rating
  Read (4)/Add a Comment

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

Preparation

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.

Cook's Notes

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. Make Ahead Tip: Prepare the filling (Step 1), cover and refrigerate for up to 2 days.

Nutrition Information

Calories: 392 ; Total Fat: 12 g ; Saturated Fat: 5 g ; Carbohydrates: 37 g ; Protein: 38 g ; Vitamin C: 12 mg ; Calcium: 200 mg ; Sodium: 652 mg ; Iron: 3.6 mg ; Fiber: 6 g

Recipe Comments

Commented by: sdmurch

Don't use canola oil or olive oil. They break down when heated and lose the nutrients they have. The best oil to use is coconut oil. It has good fat and adds great taste to what you are cooking and it doesn't break down. And always use organic--even the canned goods.

 

Commented by: ffrinak

Heating Up Tortillas: Another way to heat up tortillas is to run them under running water and then place them over the burner. The water should not be on full blast for obvious reasons and the flame should not be on high for obvious reasons. They turn out GREAT y Sabrosos!!!

 

Commented by: parkedor

I just read the comment written by "acabr3." I just wish to correct the statement, "Without changing the taste too much, you could also use olive oil instead of canola oil and reduce some fo the fat." This statement is misleading. All oils have the same amount of fat per measurement. Where they do differ is in the ratios of the different types of fats, saturated fat, polyunsaturated fat, and monounsaturated fat each contains. Olive oil actually has a greater amount of saturated fat than does canola oil which is much higher in monounsaturated fat. So, a tablespoon of olive oil contains the same number of fat grams and calories as a tablespoon of canola oil. To ingest fewer fat grams, use a smaller quantity of oil in your recipe. If the food sticks as you cook, spray a little water into the pan to help finish the cooking process.

 

Commented by: ccabr3

To lower the sodium content, you might want to check the labels on the canned goods. Or, you can make your own pinto beans, which is what I do. They taste better, too. Without changing the taste too much, you could also use olive oil instead of canola oil and reduce some fo the fat. My parents have to watch both fat and salt content, so it is important to watch labels for these things. Otherwise, it sounds like a great recipe and easy to make.