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Shredded Turkey & Pinto Bean Burritos

November 23, 2016

 

Nutrition information

6 servings; Serving size: 1 tortilla with scant 1 cup filling, 1/3 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 (31% daily value), Iron (25% dv), Vitamin C (22% dv) 

Carbohydrate Servings: 2

Exchanges: 2 starch, 1 vegetable, 4 lean meat

 

Ingredients: 

  • 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

Preparation:

  • 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.

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.