Turkey & Black Bean Enchiladas; Birthday

One of the best things about having an Instant Pot is the beans.

I love beans.

I can buy them, of course, ready-made, in the supermarket. The choice is usually red or white kidney beans. In the British aisle (also know as the international aisle, but it’s mainly British) I can find a wretched excuse for beans in tomato sauce, I have bought them, drained and rinsed them, then proceeded to make something resembling the ‘Pork & Beans’ of my youth.

That’s all much easier now that I can easily start from scratch with the Instant Pot. In my cabinet at the moment I have red and white kidney beans (of course), pinto beans, black beans, adzuki beans, black-eyed peas, pink beans and small green beans (flageolet).

I’m happy.

Click here to Pin Turkey & Black Bean Enchiladas

Turkey & Black Bean Enchiladas

Print Recipe

I used turkey white meat, that I cut into small pieces. You could use ground turkey or ground beef.

• Author: Kate
• Prep Time: 10 minutes
• Oven time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Category: One Dish Dinners

Ingredients

Scale 1x2x3x

• 10oz turkey cutlets, cut into small, bite-size pieces
• 1 cup (8oz, 250gr) cooked black beans
• 1 onion, chopped
• 1/2 red pepper, chopped
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp oregano
• 1 tbs olive oil
• 4oz (125gr) green chilies, chopped –  or something hotter if your prefer
• 3/4 cup (3oz, 90gr) shredded cheese
• 2 jars hot or mild taco or enchilada sauce 8 – 10 oz each (300 ml)
• 6 corn or wheat tortillas

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Instructions

• Heat 2 tsp oil in medium nonstick skillet.
• Add chili powder, onion, garlic and red pepper.
• Sauté until onion is tender and translucent, about 5 minutes.
• Add turkey and sauté until cooked through.
• Add black beans, oregano and enough taco sauce to bind it together.
• Cook over low heat, uncovered, 5 minutes.
• Remove from heat and add green chilies
• Brush the remaining 1 tsp oil in a baking dish large enough to hold 6 enchiladas.
• Heat a large nonstick skillet, over medium heat.
• Warm one tortilla in the skillet for 15 – 20 seconds.
• Spoon one 6th of the turkey /bean mixture onto the tortilla and roll up.
• Place seam side down in the oiled baking dish.
• Repeat with remaining tortillas.
• Pour taco sauce over the top – how much depends on your taste. I use some now and the rest as additional sauce at the table.
• Sprinkle with cheese.
• Cover with foil and bake at 400F (200C) for 15 minutes, until heated through and cheese is bubbly.
• Uncover and bake 5 minutes longer
• Serve, any remaining sauce on the side.

Notes

I used turkey white meat, that I cut into small pieces. You could use ground turkey or ground beef.
Substitute pinto beans or refried beans for the black beans.

Nutrition

• Serving Size: 1/2 recipe
• Calories: 867
• Sugar: 12 g
• Sodium: 2487.6 mg
• Fat: 38.8 g
• Saturated Fat: 14 g
• Trans Fat: 0.6 g
• Carbohydrates: 79.6 g
• Fiber: 18.4 g
• Protein: 53.4 g
• Cholesterol: 146.8 mg

Keywords: enchiladas, black beans, turkey

Somebody is celebrating a birthday today.

Okay, to be honest, it’s my older brother and 2 of my nephews…. But the one I’m talking about is Guapa.

Yes, it’s a doggie birthday. She’s 11 years old today.

That is really, really, really old for her breed – or any big dog.

Her sister, Bonnie, died in 2019:

They were very close and we didn’t think Guapa would survive long after Bonnie died.

We were wrong.

This is the 2 of them in their younger days:

She gets extra treats today….