Turkey and black bean enchiladas are something you can make even when you are sick and think the effort of getting out of bed is not worth it.
That's exactly how I felt yesterday. In fact, I've been home for two days with a cold (oh craps, my mom doesn't know that! Well, she'll figure it out now) or maybe it's just allergies.
Anyhow, I had to go to the store to buy some food and decided to make enchiladas because they are easy to make, relatively nutritious and are great for leftovers.
1 tablespoon olive oil
1/2 red onion, chopped
16 ounces ground turkey
1 tablespoon white vinegar
salt & pepper
4 ounce can diced green chiles
14.5 ounce can diced tomatoes, drained
1.5 cups cooked brown rice
15.5 ounce can black refried beans
14 once can enchilada sauce
9 corn tortillas
2 cups shredded cheese of your choice
toppings: sour cream, avocado, green onions
1. Preheat the oven to 375. Heat oil in a pan. Add onions and cook till tender. Add ground turkey, seasonings and vinegar and cook till the turkey is done.
2. Add diced tomatoes, green chiles and rice and cook for 5 minutes.
3. Pour a bit of enchilada sauce into 9x13 baking dish: enough to cover the bottom.
4. Spread refried beans onto a tortilla, top with a few tablespoons of filling and a bit of cheese. Roll the tortilla and put it in the baking pan with the rolled side on the bottom. Repeat with the rest of the tortillas (I could only fit 9 tortillas in the pan and had some filling and beans leftover).
5. Pour the enchilada sauce on top of the tortillas, cover with aluminum foil and bake for 30 minutes.
6. Uncover the baking dish, top the enchiladas with the remaining cheese and bake an additional 15 minutes.
7. Serve with sour cream, avocado and green onions.
You can make these same enchiladas with ground beef or pork, shredded chicken, or even seafood! The possibilities are endless.
What is your favorite way to make enchiladas?