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.
Active Time: 20 minutes |
Total Time: 40 minutes
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.
Per serving :
12 g Fat;
5 g Sat;
4 g Mono;
84 mg Cholesterol;
37 g Carbohydrates;
38 g Protein;
6 g Fiber;
652 mg Sodium;
616 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 starch, 1 vegetable, 4 lean meat
Tips & Notes
Make Ahead Tip: Prepare the filling (Step 1), cover and refrigerate for up to 2 days.
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.