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.
1 tablespoon Canola oil1 medium Onion, halved and sliced2 cloves Garlic, minced1 tablespoon ground Cumin1 teaspoon Chile powder1 15-ounce can diced Tomatoes with green chiles2 tablespoons Lime juice4 cups shredded cooked Turkey or chicken1 15-ounce can Pinto beans, rinsed6 10-inch whole-wheat flour Tortillas or wraps, warmed (see Tip)3/4 cup grated Monterey or pepper Jack cheese2 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 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.
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.Make Ahead Tip: Prepare the filling (Step 1), cover and refrigerate for up to 2 days.
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