Recipe Provided By: EatingWell.com
Ingredients
1 tablespoon canola oil
1 medium onion, halved and sliced
2 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon chili 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) whole-wheat flour tortillas or wraps, warmed (see Tip)
3/4 cup grated Monterey Jack or pepper Jack cheese
2 cups shredded green cabbage
1 tablespoon canola oil
1 medium onion, halved and sliced
2 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon chili 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) whole-wheat flour tortillas or wraps, warmed (see Tip)
3/4 cup grated Monterey Jack or pepper Jack cheese
2 cups shredded green cabbage
Cooking Directions
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.
Yield: 6 servings