Shredded Turkey & Pinto Bean Burritos

http://www.eatingwell.com/recipes/shredded_turkey_pinto_bean_burritos.html

From EatingWell: October/November 2006

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.

6 servings | Active Time: 20 minutes | Total Time: 40 minutes
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 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 or pepper Jack cheese
2 cups shredded green cabbage

Preparation

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

Per serving : 392 Calories; 12 g Fat; 5 g Sat; 4 g Mono; 84 mg Cholesterol; 37 g Carbohydrates; 38 g Protein; 6 g Fiber; 652 mg Sodium; 616 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 4 lean meat
Tips & Notes

Make Ahead Tip: Prepare the filling (Step 1), cover and refrigerate for up to 2 days.

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.