Turkey And Black Bean Enchiladas Recipes

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:

• Preheat oven to 425 degrees F.
• In a large bowl, combine turkey, black beans, both cheeses, salsa, cilantro, and cumin. Mix well to combine.
• Unroll pie crusts onto a flat surface. Using 4-inch cutter, cut out 6 circles. Divide turkey mixture into equal portions and place each portion (in mounds) on top of the pie crusts. Fold over and pinch the edges together to seal. Using a fork, make hash marks on the edges of the empanadas to ensure they are sealed. Transfer empanadas to a large baking sheet. Using a sharp knife, make small slits in the top of each empanada to allow steam to escape during cooking. Brush with egg wash and place into preheated oven. Bake for 15 minutes, until crust is golden brown.

Steps:

• Cook the turkey, pepper, onion and spices in a large skillet over medium heat until meat is no longer pink. Stir in the tomato sauce, stewed tomatoes and salsa; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, breaking up tomatoes with the back of a spoon. Stir in beans; heat through., Spread 1 cup meat mixture into a greased 13x9-in. baking dish. Top with 4 tortillas. Spread with half the remaining meat mixture; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat mixture., Cover and bake at 350° for 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until bubbly and cheese is melted, 5-10 minutes longer. Let stand for 10 minutes. If desired, serve with toppings. Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with toppings.

Steps:

• Mix together the onion, peppers, garlic, cumin and chicken/turkey.
• Lay out the tortillas flat & open.
• Distribute the mixed vegggies evenly down the center of the four tortillas .
• Place a couple of tbsp of the salsa over the veggies.
• Add a tbsp or so of the cheese.
• Fold the sides of each tortilla over so they overlap and place folded side down in a casserole large enough to hold all four tortillas and the black beans.
• Place the tortillas side by side in a lightly greased casserole leaving room around the edges for the black beans.
• Place the black beans around the edges of the casserole (around the tortillas).
• Pour the remaing Salsa over the tortillas and the beans, cover the edges so they do not get dry.
• Sprinkle the remaining cheese over all.
• Add the sour cream.
• Cover with foil and bake for 20 minutes in a 375 oven.
• Remove foil and let the chesse get golden.
• Serve nice and HOT.

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.

Steps:

• Cook turkey, onions, chile powder and cumin in large nonstick skillet until turkey is done, stirring occasionally. Remove from heat. Stir in beans and chiles.
• Mix sour cream, flour and garlic powder until blended.
• Cover bottom of 13x9-inch baking dish sprayed with cooking spray with 4 tortillas, cutting as necessary to fit; top with layers of half each of the turkey mixture, sour cream mixture and enchilada sauce. Repeat layers. Cover with foil. Refrigerate 2 hours.
• Heat oven to 350°F. Bake casserole (covered) 35 to 40 min. or until heated through. Sprinkle with cheese; bake 5 min. or until melted. Sprinkle with cilantro.