Shredded Turkey and Pinto Bean Burritos

• 1 tablespoon canola oil
• 1 medium onions halved and sliced
• 2 cloves garlic minced
• 1 tablespoon cumin ground
• 1 teaspoon chile pepper
• 15 ounces tomatoes, canned with green chiles
• 2 tablespoons lime juice
• 4 cups turkey shredded and cooked, or chicken
• 15 ounces pinto beans canned, rinsed
• 6 each flour tortillas (10-inch) whole wheat, or wraps, warmed
• 3/4 cup monterey jack cheese grated
• 2 cups cabbage shredded

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

canola oil, onions, garlic, cumin ground, chile pepper, tomatoes, lime juice, turkey, pinto beans, flour tortillas, cabbage

Taken from recipeland.com/recipe/v/shredded-turkey-pinto-bean-burr-49460 (may not work)