Recipe Image

Shredded Turkey & Pinto Bean Burritos

  • 20 m
  • 40 m
EatingWell Test Kitchen
“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.”


    • 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


  • 1 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.
  • 2 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.
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