Shredded Turkey & Pinto Bean Burritos

Shredded Turkey & Pinto Bean Burritos


  • 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 pinto beans, rinsed
  • 6 10-inch high-fiber whole-wheat flour tortillas or wraps, warmed (see Tip)
  • ¾ cup grated Monterey or pepper Jack cheese
  • 2 cups shredded green cabbage


  1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, about 2 minutes.
  2. Stir in garlic, cumin and chile powder and cook for 30 seconds.
  3. Add tomatoes and lime juice; bring to a boil.
  4. Reduce heat to a simmer and cook until the onions are very soft, 16 to 20 minutes.
  5. Stir in turkey and beans and continue cooking until the mixture is heated through, 3 to 5 minutes more.
  6. Divide the turkey-bean mixture among tortillas (or wraps). Top each with cheese and cabbage, roll into burritos and serve.

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