Shredded Turkey & Pinto Bean Burritos

ChubbyBunny

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.

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

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.

Makes 6 servings

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

TIP: 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.

ChubbyBunny

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.

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

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.

Makes 6 servings

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

TIP: 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.

JasiBella

http://www.myfitnesspal.com/topics/show/42876-shredded-turkey-pinto-bean-burritos?hl=Shredded+Turkey+&+Pinto+Bean+Burritos+++#posts-442074

Great minds:flowerforyou:

ChubbyBunny

http://www.myfitnesspal.com/topics/show/42876-shredded-turkey-pinto-bean-burritos?hl=Shredded+Turkey+&+Pinto+Bean+Burritos+++#posts-442074

Great minds:flowerforyou:

Yeah... most times I am too lazy to search to see if its been posted already. :laugh:

JasiBella

http://www.myfitnesspal.com/topics/show/42876-shredded-turkey-pinto-bean-burritos?hl=Shredded+Turkey+&+Pinto+Bean+Burritos+++#posts-442074

Great minds:flowerforyou:

Yeah... most times I am too lazy to search to see if its been posted already. :laugh:

There is way too many recipes on here and sometimes it doesn't come up when you're looking for something.