Inspired by my BF’s favorite Mexican dish or at least what he always orders at Mexican restaurants. Normally will make chicken enchiladas, but then I came across an enchilada recipe a few weeks back and decided to do it with ground turkey and black beans. Using healthier ingredients it turned out delish. BF wanted the tomatillo green sauce while I wanted the red sauce, so I did both.
- 1 lb ground turkey
- 1 can black beans, drained
- 2 jalapenos
- 14.5 oz can diced tomatoes
- 2 cloves garlic
- 1/4 cup chopped spanish onion
- 1/4 cup chopped cilantro
- 2 tsp cumin
- 6 Ezekiel 4;9 sprouted tortillas
- 1 cup 2 % Mexican Style cheese
- 1 tbsp coconut oil
- olive olive oil cooking spray
2 garlic cloves, minced
1-2 tbsp chipotle in adobo sauce (la costena brand is pretty good)
1-1/2 cups tomato sauce
1/2 tsp chili powder
1/2 tsp ground cumin
3/4 cup fat free chicken broth
kosher salt and fresh pepper to taste
2 garlic clove, minced
1 jalapeno pepper
1/4 cup chopped cilantrillo
1/2 tbsp unsalted organic butter
In a medium saucepan, heat coconut oil and sauté garlic. Add jalapenos, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
Boil tomatillos and jalapeno in 1/2 cup of water for 5 minutes. Drain and reserve water from boiling. In a blender add tomatillos, jalapenos, cilantrillo. In medium saucepan, heat unsalted organic butter. Saute minced garlic and add blended ingredients. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, green chiles, diced tomatoes, cumin and chili powder. Mix well and simmer on low, covered for 20 minutes. Remove lid and simmer an additional 5-10 minutes to reduce the liquid.
Preheat oven to 400 degrees. Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/2 cup turkey mixture into each tortilla and roll it. Place on baking dish seam side down. Top with enchilada sauce and cheese. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes.
What’s your favorite Mexican dish?