A holiday turkey, that traditional meal of bounty, usually means lots of leftovers in the days that follow. You can only do so many cold turkey sandwiches, right?
Traditional doesn’t have to hold after the holidays. Go a little bold with these burritos featuring leftover turkey.
Shredded Turkey and Pinto Beans Burritos
Prep time: 40 minutes
- 1 tablespoon canola oil
- 1 medium onion, halved and sliced
- 2 cloves garlic, minced
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 1 15-ounce can diced tomatoes with green chilis
- 2 tablespoons lime juice
- 4 cups shredded cooked turkey
- 1 15-ounce can pinto beans, rinsed
- 6 10-inch whole-wheat flour tortillas or wraps, warmed (see tip and note)
- 3/4 cup grated Monterrey 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 chili 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 and beans and continue cooking until mixture is heated through, 3 to 5 minutes.
Divide the turkey-bean mixture among tortillas or wraps. Top each with cheese and cabbage, roll into burritos and serve.
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.
Note: Substitute lettuce cups or leaves for the tortillas or wraps for an even healthier option.
Each serving contains about 415 calories; 12 g fat; 7 g fiber; 38 g carbohydrates; 39 g protein; 107 mg cholesterol; 4 g sugars; 712 mg sodium.
Source: EatingWell.com[button-orange url=”http://shine365.marshfieldclinic.org/wp-content/uploads/2016/12/Shredded-Turkey-and-Pinto-Bean-Burrito-Recipe.pdf” target=”_blank” position=”left”]Print burrito recipe[/button-orange]