Turkey Black Bean Enchiladas Recipe

Turkey Black Bean Enchiladas Recipe

Turkey enchiladas made with extra cooked turkey, hand crafted stew sauce, onions, dark beans, and Monterey jack cheddar. Finished with red onions, avocado, and cilantro.

Turkey Black Bean Enchiladas Recipe

Planning time: 10 minutes - Cook time: 50 minutes - Yield: Serves 6

Don't hesitate to substitute cooked chicken meat for the cooked turkey.

Ingredients

Enchilada sauce:

7 Tbsp bean stew powder (note that stew powders change in quality, you might need to begin with less and add more to taste)

2 teaspoons ground cumin

1 teaspoon pulverized oregano

1 teaspoon garlic powder

1 teaspoon cinnamon

1/8 teaspoon ground cloves

1 teaspoon sugar

2 teaspoons salt (less if utilizing salted stock)

1/4 glass flour

2 Tbsp olive oil

2 measures of turkey or chicken stock

Enchilada filling:

1 Tbsp olive oil

1 medium onion, cleaved

3 garlic cloves, minced

1 to 2 jalapeño bean stew peppers (1 for mellow, at least 2 for hot), seeded, minced

3 mugs cooked turkey meat, cleaved

1 15-ounce can dark beans, flushed and depleted

8 ounces Monterey Jack cheddar, ground (makes 2 glasses ground cheddar)

1/4 container cleaved new cilantro

2 Tbsp lime juice (can sub lemon juice)

8-16 flour tortillas, contingent upon size and thickness

Toppings:

Slashed red onion

Slashed avocado

Slashed new cilantro

Harsh cream or crema fresca

Icy mass lettuce, cut slim and sprinkled with salt and vinegar

Steps to Make It

1 - Make enchilada sauce: In a medium bowl, whisk together the bean stew powder, cumin, oregano, garlic powder, cinnamon, ground cloves, sugar, salt, and flour.

Warmth olive oil on medium warmth in a cast iron container (or other thick-bottomed sauté dish). Include the flavors and cook for a moment or two, until fragrant.

Gradually race in the stock, until smooth. Give go to a stew, a chance to cook for a moment, at that point expel from warmth, spread and put aside.

2 - Prepare the filling: Heat olive oil in a sauté container on medium warmth. Include the slashed onion and jalapeños and cook until the onions are translucent, around 3-4 minutes. Include the garlic and cook a moment more. Expel from warmth.

Spot onion blend in a medium blending bowl. Blend in the cooked turkey meat, the beans, some the ground cheddar, 1/some slashed cilantro, 2 Tbsp lime juice, and 1/2 some the enchilada sauce. Add 1 to 2 teaspoons of salt, or more to taste. Put aside.

3 - Assemble the enchiladas: Preheat the stove to 350°F. Warmth the container with the enchilada sauce on medium warmth. Spread 1/2 measure of the sauce over the base of a 9x13 goulash dish (pyrex functions admirably).

Working each one in turn, plunge the flour tortillas in the sauce to coat them on the two sides. In the event that the sauce is excessively thick, dainty it with a little water.

Spot the tortilla in the meal dish and spot somewhere in the range of 1/4 of a container to 1/2 measure of the filling amidst the tortilla.

Move up the tortilla around the filling and spot it in the meal dish. Keep on moving up the remainder of your tortillas until they fill the goulash dish. Spread the enchiladas with the rest of the sauce, and sprinkle with the rest of the cheddar.

4 - Bake: Place in the stove and prepare, revealed, for 15 to 20 minutes, until the enchiladas are warmed through and the cheddar has liquefied.

5 - Sprinkle with lime juice, present with embellishments: Sprinkle with somewhat more lime squeeze before serving. Present with slashed red onion, cleaved avocado, new cilantro, harsh cream or crema fresca, and daintily cut chunk of ice lettuce that has been dressed with vinegar and salt (no oil).