Turkey Black Bean Chipotle Enchiladas

We usually make a stacked enchilada recipe every year, but I decided with homemade spelt tortillas it was easier to make regular enchiladas. I took my favorite parts of that recipe and created this dish, which is even better than the original, so now we have a new favorite for leftover Thanksgiving turkey. My husband said that these are the only enchiladas that he loves, aside from cheese mole enchiladas, which sadly are off our menu.

Even though these have a lot of homemade components (the homemade refried beans, the enchilada sauce, and the tortillas), they are still really easy and quick. You can make the beans, tortillas, and sauce the day before. (Or you can make just the tortillas the day before, and it’s still fast enough to throw together after work).

1 recipe Enchilada Sauce (or one can pre-made enchilada sauce)
6-8 large tortillas (brown rice, wheat, spelt, sprouted, etc.)
2 cups cooked black beans
1 Tbsp olive oil, lard, or tallow
1 carrot, diced
1/2 onion, diced
1 tsp garlic powder (or 1 clove minced garlic)
1 Tbsp canned chipotle chiles in adobo, chopped, or 1-2 tsp ancho chile powder
2 cups cooked turkey, diced
4 oz. Feta cheese
4 scallions, chopped

In a skillet, heat olive oil or fat (we used beef tallow from making broth). Cook onion and carrot until soft. (If using fresh garlic, add it toward the end of cooking the onion and carrot). Add black beans, garlic powder, and a little cooking liquid or water. Mash most of the beans with a wooden spoon, and cook for about 5-10 minutes, until thickened. Add chipotle chiles/ancho chile powder, but go sparingly; it may be too much, so add a little at a time and taste for seasoning. Add turkey, and stir to combine.

Pour a little of the sauce in the bottom of a 9×13 glass baking dish. Fill tortillas with the turkey/bean filling, and roll up, placing seam side down in the baking dish. Top with the rest of the sauce, then crumble the Feta cheese over the top. Top with chopped scallions.

Bake at 350 for 20-30 minutes, until hot and Feta is soft.

Serve with avocado, cortido, and sour cream, as desired.

Tags: ,

2 Responses to “Turkey Black Bean Chipotle Enchiladas”

  1. Tuesday Twister « Cooking without almost everything Says:

    […] Cooking without almost everything Dairy-free, wheat-free, egg-free, sugar-free cooking « Turkey Black Bean Chipotle Enchiladas […]

  2. Sonya Hemmings Says:

    Rebecca—I shared enchiladas in the Twister today, too! Yours sound really delicious and will be on my list of things to try. Thanks for sharing the recipe!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: