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.
Make Ahead Tip: Prepare the filling (Step 1), cover and refrigerate for up to 2 days.
- 1 tablespoon canola oil
- 1 medium onion, halved and sliced
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- One 15-ounce can diced tomatoes with green chiles
- 2 tablespoons lime juice
- 4 cups shredded cooked turkey or chicken
- One 15-ounce can pinto beans, rinsed
- Six 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
- To warm tortillas: Wrap in foil and bake at 300 degrees F until steaming, or wrap in barely damp paper towels and microwave on high for 30-45 seconds.
Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Stir in the garlic, cumin and chili powder and cook for 30 seconds. Add the tomatoes and lime juice; bring to a boil. Reduce the heat to a simmer and cook until the onions are very soft, 16-20 minutes. Stir in the turkey (or chicken) and beans and continue cooking until the mixture is heated through, 3-5 minutes more. Divide the turkey-bean mixture among tortillas (or wraps). Top each with cheese and cabbage, roll into burritos and serve.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
392 calories; 12g total fat; 5g total saturated fat; 84mg cholesterol; 652mg sodium; 37g carbohydrates; 6g fiber; 38g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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