Wednesday, March 25, 2020

Quarantine Cuisine: Turkey and Black Bean Enchiladas.

So much of what I've been doing with this simple roasted turkey is to demonstrate what you can do when you keep a pantry and use it to come up with different dishes. After all, it's hard to get tired of turkey if you have plenty of ways to use it.

And this dish - literally thrown together with leftover bits, is one of our favorites, even though the end result was a little ugly.

Turkey and Black Bean Enchiladas

This was really one of those thrown together dishes with what I had left in the cabinet.i gotta tell you, it does not look swell. It kinda looks awful - because I forgot to cover it. I could just melt cheese on it but... you know, this is a good attempt. Because it was amazing.

Here's what I used.

1 tablespoon olive oil
3/4 of an onion, chopped
1 tablespoon minced garlic from a jar
1 tablespoon hot jalapenos suspended in vinegar brine, chopped (you can use 1/2 can of chopped jalapenos or two fresh jalapeno peppers if you have them - remove the seeds if you don't like spicy)
1 can (15.25 ounce) black beans WITH THEIR JUICE
3 cups cooked turkey meat, chopped
1 tablespoon ground cumin
2 tablespoons lime juice
2 cups shredded cheese (Cheddar, Colby Jack, Monterrey Jack or whatever you have is fine)
1 1/2 cups sour cream
1/2 cup taco sauce (I used a small can of taco sauce, but La Valentina Taco Sauce would have knocked this out of the park)
1 can cream of mushroom soup
16 flour tortillas (soft taco size works great - street taco, not so much) - corn tortillas are a fine substitute.

In a skillet, fry the onions, garlic and peppers in olive oil. Add turkey, a whole undrained can of black beans, cumin and lime juice. Stir and cook together over high heat until the onions become translucent.

In a separate bowl, mix together the soup, taco sauce and sour cream.

Line two lasagna pans with aluminum foil or use two disposable lasagna pans. Grease them. Spread three tablespoons of the sour cream concoction on the bottom of each.

Heat oven to 350 degrees.

Add one to one and a half tablespoons of the turkey and bean mixture to a tortilla. Add a small handful of cheese. Roll up and place with the seam side down on the sauce in the pan. Repeat, placing eight of the filled tortillas in each pan. Cover with the remainder of the sauce, making sure to completely cover every tortilla.

Here's where you can choose, if you have a smaller family like ours, to freeze half! Just cover with aluminum foil pressed down onto the top of the enchiladas, and set in the freezer. They'll keep about a month.

If you're not freezing, cover lightly with aluminum foil. Bake for 50 minutes, then remove foil, spread cheese on top and bake uncovered for another 10 minutes.

If you're cooking from frozen, that'll be one hour at 300 degrees, top with cheese, then bake at 350 degrees for 15 minutes.

If you wish, you can top with anything you wish - more cheese, black olives, sour cream, chives, cilantro or any combination thereof will work. It may not look stupendously great, but boy does it eat.

This is one in a series of recipes created from a single 12 pound turkey. Read more here.

No comments:

Post a Comment

Be kind.