Easy Enchiladas
I am super excited because I have now made enchiladas a whopping TWO TIMES, but oh my goodness they are easy. They are a good alternative to tacos and aren't that much more time-consuming!
This can really be done with any extra meat you have laying around - I made some before with leftover pulled pork and a sauce made from the pork juices (trust me, delish), chopped jalapeno and onions and a little verde sauce - YUM. But I forgot to take pictures of that one...
This one is not traditional Mexican (you really can't order a ground turkey enchilada...) but it turned out so yummy!!
1/2 C veggie or chicken broth/stock
Tbs oil
This can really be done with any extra meat you have laying around - I made some before with leftover pulled pork and a sauce made from the pork juices (trust me, delish), chopped jalapeno and onions and a little verde sauce - YUM. But I forgot to take pictures of that one...
This one is not traditional Mexican (you really can't order a ground turkey enchilada...) but it turned out so yummy!!
Ingredients
1 can black beans (we used refried)1/2 C veggie or chicken broth/stock
Tbs oil
1/2 onion
1 Jalapeno
1/2 lb ground turkey
Cherry tomatoes (or regular), chopped
Random spices - I used cumin, taco seasoning, one called "Forward!" (I don't know what this particular seasoning is, but why not throw it in?), and the secret ingredient, a few shakes of ground cinnamon - SO YUMMY
Salt to taste
Shredded cheese
Cilantro
Corn tortillas (this recipe makes 5 enchiladas)
Salsa to taste
Pour half of the black bean sauce along the bottom of a glass baking pan. Take each tortilla and spoon out the filling, add a little cheese and roll it up but place them seam-side down in the pan. Do this 5x, then cover all of these with an even layer of sauce, top with cheese, and put in the oven uncovered for about 10 minutes or until it's heated evenly and the cheese is melted.
1 Jalapeno
1/2 lb ground turkey
Cherry tomatoes (or regular), chopped
Random spices - I used cumin, taco seasoning, one called "Forward!" (I don't know what this particular seasoning is, but why not throw it in?), and the secret ingredient, a few shakes of ground cinnamon - SO YUMMY
Salt to taste
Shredded cheese
Cilantro
Corn tortillas (this recipe makes 5 enchiladas)
Salsa to taste
How To
Preheat the oven to 350. In a small saucepan over low heat, mix 1/2 can of refried black beans with about 1/2 C of veggie broth - this is a guestimate, just pour in some, stir, and get it to the correct consistency. It should be saucey - not quite soupy, but not as sticky as the beans are on their own! Meanwhile in a skillet, heat up a little oil and saute the onions, jalapeno, and tomatoes. When a little translucent, add the turkey and seasoning until it is browned. I just threw the spices in until I thought it was flavorful enough!Pour half of the black bean sauce along the bottom of a glass baking pan. Take each tortilla and spoon out the filling, add a little cheese and roll it up but place them seam-side down in the pan. Do this 5x, then cover all of these with an even layer of sauce, top with cheese, and put in the oven uncovered for about 10 minutes or until it's heated evenly and the cheese is melted.
Top with chopped cilantro and salsa and enjoy!
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