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Shredded Turkey & Pinto Bean Burritos
Shredded Turkey & Pinto Bean Burritos
2 Reviews
From: EatingWell Magazine, October/November 2006
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 jalapeño peppers and/or hot sauce—and a cold cerveza.
- By: EatingWell Test Kitchen
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 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)
- ¾ cup grated Monterey or pepper Jack cheese
- 2 cups shredded green cabbage
Preparation
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Active
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Ready In
- 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.
- 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.
- Serving size: 1 tortilla with scant 1 cup filling, ⅓ cup cabbage & 2 Tbsp. cheese
- Per serving: 415 calories; 12 g fat(4 g sat); 7 g fiber; 38 g carbohydrates; 39 g protein; 57 mcg folate; 107 mg cholesterol; 4 g sugars; 0 g added sugars; 285 IU vitamin A; 12 mg vitamin C; 205 mg calcium; 3 mg iron; 712 mg sodium; 449 mg potassium
- Nutrition Bonus: Calcium (20% daily value), Vitamin C (20% dv)
- Carbohydrate Servings: 2½
- Exchanges: 2 starch, 1 vegetable, 4 lean meat
Reviews 2
October 09, 2011
By: meghantappan
Great healthy meal!
My husband and I love this recipe. We have it at least twice a month. I've made it with chicken as well as turkey. We do add shredded cheese and sour cream to the burritos, which adds to the flavor. Also, the tomatoes with green chiles add a nice punch. I make it with mexican rice and corn bread. Yum!
Pros: uses leftover shredded turkey or chicken, inexpensive, great as a quick meal
Cons: need to add cheese and sour cream!
August 31, 2010
By: Granny48
I thought this recipe was very bland. I was really underwhelmed. Granny48
