Shredded Turkey & Pinto Bean Burritos

Shredded Turkey & Pinto Bean Burritos

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.

Nutirion Profile: Heart Healthy High Calcium High Fiber High Potassium Low Cholesterol Low Sat Fat

Serves Prep Time Total Time
6 20 min 40 min

Directions

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

Cooking Instruction

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.


Nutrition

  • Serving: Per serving
  • Calories: 392
  • Carbohydrates: 37g
  • Fat: 12g
  • Protein: 38g
  • Dietary Fiber: 6g
  • Saturated Fat: 5g
  • Monounsaturated Fat: 4g
  • Cholesterol: 84mg
  • Potassium: 616mg
  • Sodium: 652mg
  • Exchanges: 2 starch, 1 vegetable, 4 lean meat
  • Carbohydrate Servings: 2

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