Monday, August 12, 2013

Turkey and black bean enchiladas

What to do with a package of ground turkey? ($2.99, on sale!)

I considered turkey burgers, but didn't have any burger buns. Then I thought about turkey meatloaf, but I wasn't feeling it. So I decided to go for turkey and black bean enchiladas.


1 lb ground turkey
15.5 can black beans, drained
4.5 oz can chopped green chiles (I used two fresh jalapenos, chopped)
14.5 oz can diced tomatoes
2 cloves garlic
1/4 cup chopped onion
1/4 cup chopped cilantro
1-2 tsp cumin
1/8 tsp chili powder
8 flour tortillas
1 cup shredded pepper jack cheese

For the Enchilada Sauce:
2 garlic cloves, minced
1-2 tbsp chipotle chiles in adobo sauce
1-1/2 cups tomato sauce
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
3/4 cup chicken broth
kosher salt and fresh pepper to taste

In a medium saucepan, sauté garlic. Add chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

In a large skillet brown the turkey and season with salt. When the turkey is browned,  add onion, garlic, black beans, cilantro, green chiles, diced tomatoes, cumin and chili powder. Mix well and simmer on low, covered for 20 minutes. Remove lid and simmer an additional 5-10 minutes to reduce the liquid.

Preheat oven to 400 degrees. Put 1/2 cup turkey mixture into each tortilla and roll it. Place on 9x13 glass baking dish seam side down. Top with enchilada sauce and cheese. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream, cilantro or scallions if you wish.

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