Turkey And Black Bean Enchiladas Recipes

Steps:

• Preheat oven to 375°. In a large nonstick skillet, cook turkey, onion and seasonings over medium heat 6-8 minutes or until turkey is no longer pink and onion is tender. Stir in cream cheese and 1/2 cup Mexican cheese blend until melted. Stir in beans, corn, tomatoes, chiles and salsa., Place 1/2 cup turkey mixture off center on each tortilla. Roll up and place in two 13x9-in. baking dishes coated with cooking spray, seam side down. Top with enchilada sauce; sprinkle with remaining cheese., Bake casseroles, uncovered, 15-20 minutes or until heated through. Sprinkle with cilantro; serve with yogurt. Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake casseroles as directed, increasing time to 20-25 minutes or until heated through and a thermometer inserted in center reads 165°.

Steps:

• Preheat oven to 425°. In a small bowl, mash 1 can black beans; set aside. In a large nonstick skillet, cook the turkey, pepper and onion over medium heat until meat is no longer pink; drain. Add the mashed beans, remaining beans, half of the enchilada sauce and 1/2 cup cheese; heat through., Place 2/3 cupfuls of bean mixture down the center of each tortilla. Roll up and place, seam side down, in two 11x7-in. baking dishes coated with cooking spray. , Pour remaining enchilada sauce over the top; sprinkle with remaining cheese. Bake, uncovered, 15-20 minutes or until heated through. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• In a medium bowl, whisk together the chili powder, cumin, oregano, garlic powder, cinnamon, ground cloves, sugar, salt, and flour.
• Heat olive oil on medium heat in a cast iron skillet. Add the spices and cook for a minute or two or until fragrant.
• Slowly whisk in the stock, until smooth. Let come to a simmer, cook for a minute, then remove from heat, cover and set aside.
• For the filling, heat the olive oil in a saute pan on medium heat. Add the chopped onion and jalapenos and cook until the onions are translucent, about 3 to 4 minutes.
• Add the garlic and cook a minute more. Remove from heat.
• Place onion mixture in a medium mixing bowl. Mix in the cooked turkey meat, the beans, a 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 to taste. Set aside.
• Preheat oven to 350. Heat the pan with the enchilada sauce on medium heat. Spread 1/2 cup of the sauce over the bottom of a 9x13 inch 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.
• 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 remaning cheese.
• Place in the oven and bake, for 15 to 20 minutes, until the enchiladas are heated through and the cheese is melted.
• Sprinkle with lime juice and 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).

Steps:

• Preheat oven to 400°F
• Cook meat and peppers in a large nonstick skillet on medium, stirring frequently until cooked through.
• Add one cup of the salsa and all of the beans; simmer 4 minutes until the peppers are tender.
• Remove from heat and stir in 1/4 cup of the cheese.
• Spread 1/4 cup of the salsa onto the bottom of 13x9 inch dish.
• Brush the salad dressing lightly over both sides of the tortillas.
• Stack 4 of the tortillas and wrap them in a large sheet of waxed paper, and microwave on high 20-30 seconds until warm.
• Immediately spoon 1/3 of the meat mixture down the center of each tortilla.
• Roll up, placing seam-side down in the dish.
• Repeat.
• Spoon 3/4 cup of salsa evenly over the filled tortillas and cover with foil.
• Bake 20 min or until heated through.
• Uncover, top with remaining 1/4 cup of cheese and bake an additional 3 minutes until cheese is melted.
• Top with cilantro.