Shredded Turkey & Pinto Bean Burritos
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 244.1
- Total Fat: 7.1 g
- Cholesterol: 37.3 mg
- Sodium: 278.7 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 4.2 g
- Protein: 18.9 g
View full nutritional breakdown of Shredded Turkey & Pinto Bean Burritos calories by ingredient
Introduction
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. 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.Number of Servings: 12
Ingredients
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1 tablespoon olive 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 black 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
Directions
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.
Number of Servings: 12
Recipe submitted by SparkPeople user SKYLAR..
Number of Servings: 12
Recipe submitted by SparkPeople user SKYLAR..
