"Running out of ideas on what to make with Thanksgiving leftovers? Sandwiches are great, but they can get boring pretty quickly. This great recipe adapted from Elise Bauer makes for the most cheesy, saucey enchiladas that don’t require hours of prep work."
Turkey Black Bean Enchiladas
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 10mins
Cook time: 50mins
Serves or Makes: 6
Recipe Card
ingredients
Enchilada Sauce
- 7 tablespoons chili powder
- 2 teaspoon ground cumin
- 1 teaspoon crushed oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 cup flour
- 2 tbsp extra virgin olive oil
- 2 cups chicken stock
ingredients
Filling
- 3 cups turkey meat, chopped
- 1-2 jalepeno peppers, seeded and minced
- 3 garlic cloves, minced
- 1 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 1 15 oz can of black beans, rinsed and drained
- 2 cups grated Monterey Jack cheese
- 2 tbsp lime or lemon juice
- 1/4 chopped cilantro
- 2 teaspoon salt
- 8 to 16 yellow flour corn tortillas
- 1 can sliced black olives
Method
Step 1
Make enchilada sauce: In a medium bowl, whisk together the chili powder, cumin, oregano, garlic powder, sugar, salt, and flour.
Step 2
Heat olive oil on medium heat in a cast iron pan. Add the spices and cook for a minute or two, until fragrant.
Step 3
Slowly whisk in the stock, until smooth. Let come to a simmer, cook for a minute, then remove from heat, cover and set aside.
Step 4
Prepare the filling: Heat olive oil in a sauté pan on medium heat. Add the chopped onion and jalapeños and cook until the onions are translucent, about 3-4 minutes. Add the garlic and cook a minute more. Remove from heat.
Step 5
Place onion mixture in a medium 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. Add 1 to 2 teaspoons of salt, or more to taste. Set aside.
Step 6
Assemble the enchiladas: Preheat the oven to 360°F. Spread 1/2 cup of the sauce over the bottom of a 9x13 casserole dish (pyrex works well). 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. 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. 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.
Step 7
Place in the oven and bake, uncovered, for 15 to 20 minutes, until the enchiladas are heated through and the cheese has melted.
Step 8
Top with chopped avocado and sour cream. Enjoy!