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.
|Prep Time:||20 minutes|
|Ready in:||40 minutes|
|Ease of Prep:||Easy|
|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.
Prepare the filling (Step 1), cover and refrigerate for up to 2 days.
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.
Health Advantages: high fiber, low sat fat, high potassium, high calcium, heart healthy.
|Servings Per Recipe: 6|
|Amount Per serving|
|Calories:||392 cal||Carbohydrate Servings:||2|
|Carbohydrates:||37 g||Dietary Fiber:||6 g||Cholesterol:||84 mg|
|Fat:||12 g||Sodium:||652 mg||Saturated Fat:||5 g|
|Protein:||38 g||Potassium:||616 mg||Monounsaturated Fat:||4 g|
|Nutrition Bonus:||Calcium, Iron & Vitamin C (20% daily value), Potassium (18% dv).|
|Exchanges:||2 starch, 1 vegetable, 4 lean meat|