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 c diced tomatoes with green chiles
• 2 tablespoon lime juice
• 4 cups shredded cooked turkey or chicken
• 1 15-ounce c 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

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Cooking Directions

Step 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. Divide the turkey-bean mixture among tortillas (or wraps). Top each with cheese and cabbage, roll into burritos and serve.