Turkey Black Bean Enchiladas

Name: Turkey Black Bean Enchiladas
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Mexican
Ingredients: 7 Tbsps chili powder (note that chili powders vary in strength, you may want to start with less and add more to taste); 2 teaspoons ground cumin; 1 teaspoon crushed oregano; 1 teaspoon garlic powder; 1 teaspoon cinnamon; 0 teaspoons ground cloves; 1 teaspoon sugar; 2 teaspoons salt (less if using salted stock); 59 milliliters flour; 2 Tbsps extra virgin olive oil; 473 milliliters turkey or chicken stock; 1 Tbsp extra virgin olive oil; 1 medium onion, chopped; 3 garlic cloves, minced; 1 to 2 jalapeño chili peppers (1 for mild, 2 or more for spicy), seeded, minced; 710 milliliters cooked turkey meat, chopped; 425 grams black beans, rinsed and drained, or homemade; 59 milliliters chopped fresh cilantro; 2 Tbsps lime juice (can sub lemon juice); 1 teaspoon salt or more to taste; 8 flour tortillas, depending on size and thickness; 1 serving Chopped red onion; 1 serving Chopped avocado; 1 serving Chopped fresh cilantro; 1 serving Sour cream or crema fresca; 1 serving Ice berg lettuce, sliced thin and sprinkled with salt and vinegar

Turkey Black Bean Enchiladas takes about 1 hour from beginning to end. This recipe serves 6. This main course has 452 calories, 28g of protein, and 17g of fat per serving. This recipe covers 28% of your daily requirements of vitamins and minerals. If you have chicken stock, flour tortillas, avocado, and a few other ingredients on hand, you can make it. This recipe is typical of Mexican cuisine. Users who liked this recipe also liked Turkey and Black Bean Enchiladas, Black Bean Turkey Enchiladas, and Turkey And Black Bean Enchiladas.

Instructions

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

Ingredients you will need

Enchilada Sauce

Garlic Powder

Ground Clove

Chili Powder

Cinnamon

Oregano

Cumin

All Purpose Flour

Sugar

Salt

Equipment you will use

Whisk

Bowl

Heat olive oil on medium heat in a cast iron pan (or other thick-bottomed sauté pan).

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the spices and cook for a minute or two, until fragrant.

Ingredients you will need

Spices

Slowly whisk in the stock, until smooth.

Ingredients you will need

Stock

Equipment you will use

Whisk

Let come to a simmer, cook for a minute, then remove from heat, cover and set aside.

Heat olive oil in a sauté pan on medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the chopped onion and jalapeños and cook until the onions are translucent, about 3-4 minutes.

Ingredients you will need

Onion

Add the garlic and cook a minute more.

Ingredients you will need

Garlic

Remove from heat.

Place onion mixture in a medium mixing bowl.

Ingredients you will need

Onion

Equipment you will use

Mixing Bowl

Mix in the cooked turkey meat, the beans, 1 cup of the grated cheese, 1/4 cup of chopped cilantro, 2 Tbsp lime juice, and 1/2 a cup of the enchilada sauce.

Ingredients you will need

Enchilada Sauce

Turkey Meat

Lime Juice

Cilantro

Cheese

Beans

Add 1 to 2 teaspoons of salt, or more to taste. Set aside.

Ingredients you will need

Salt

Assemble the enchiladas: Preheat the oven to 350°F.

Equipment you will use

Oven

Heat the pan with the enchilada sauce on medium heat.

Ingredients you will need

Enchilada Sauce

Equipment you will use

Frying Pan

Spread 1/2 cup of the sauce over the bottom of a 9x13 casserole dish (pyrex works well).

Ingredients you will need

Sauce

Equipment you will use

Casserole Dish

Working one at a time, dip the flour tortillas in the sauce to coat them on both sides. If the sauce is too thick, thin it with a little water.

Ingredients you will need

Flour Tortilla

Dip

Water

Place the tortilla in the casserole dish and place anywhere from 1/4 of a cup to 1/2 cup of the filling in the middle of the tortilla.

Ingredients you will need

Tortilla

Equipment you will use

Casserole Dish

Roll up the tortilla around the filling and place it in the casserole dish. Continue to roll up the rest of your tortillas until they fill the casserole dish. Cover the enchiladas with the remaining sauce, and sprinkle with the remaining cheese.

Ingredients you will need

Tortilla

Cheese

Sauce

Roll

Equipment you will use

Casserole Dish

Place in the oven and bake, uncovered, for 15 to 20 minutes, until the enchiladas are heated through and the cheese has melted.

Ingredients you will need

Cheese

Equipment you will use

Oven

Sprinkle with lime juice, serve with garnishes:

Ingredients you will need

Lime Juice

Sprinkle with a little more lime juice before serving.

Ingredients you will need

Lime Juice

Serve with chopped red onion, chopped avocado, fresh cilantro, sour cream or crema fresca, and thinly sliced iceberg lettuce that has been dressed with vinegar and salt (no oil).

Ingredients you will need

Iceberg Lettuce

Fresh Cilantro

Sour Cream

Red Onion

Avocado

Vinegar

Mexican Crema

Salt

Cooking Oil

Equipment

Ingredients

Servings:

7Tbsps

chili powder (note that chili powders vary in strength, you may want to start with less and add more to taste)2teaspoons

ground cumin 1teaspoon

crushed oregano 1teaspoon

garlic powder 1teaspoon

cinnamon 0teaspoons

ground cloves 1teaspoon

sugar 2teaspoons

salt (less if using salted stock)59milliliters

flour 2Tbsps

extra virgin olive oil 473milliliters

turkey or chicken stock 1Tbsp

extra virgin olive oil 1medium

onion, chopped 3

garlic cloves, minced 1

to 2 jalapeño chili peppers (1 for mild, 2 or more for spicy), seeded, minced 710milliliters

cooked turkey meat, chopped 425grams

black beans, rinsed and drained, or homemade 59milliliters

chopped fresh cilantro 2Tbsps

lime juice (can sub lemon juice)1teaspoon

salt or more to taste 8

flour tortillas, depending on size and thickness 1serving

Chopped red onion 1serving

Chopped avocado 1serving

Chopped fresh cilantro 1serving

Sour cream or crema fresca 1serving

Ice berg lettuce, sliced thin and sprinkled with salt and vinegar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Enchilada. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Teutonic Gamay Pinot Noir Blend 1787 AD with a 4.6 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.