Turkey & Bean Enchiladas Recipe

RECIPE INGREDIENTS


For Tomatillo Salsa:

1/2 pound fresh tomatillos (about 9), papery husks removed, coarsely chopped, or one 18-ounce can, drained and coarsely chopped

1 small onion, coarsely chopped

1 clove garlic, peeled and halved

1 jalapeno pepper, seeded and quartered

2 tablespoons chopped fresh cilantro

Salt & freshly ground pepper to taste


For Enchiladas:

1/2 pound ground turkey

Salt & freshly ground pepper to taste

2 teaspoons canola oil

1 onion, chopped

1 green bell pepper, seeded and chopped

3 cloves garlic, finely chopped

2-3 jalapeno peppers, seeded and finely chopped

1 tablespoon ground cumin

1 tablespoon chili powder

2 teaspoons dried oregano

1/4 teaspoon ground cinnamon

1 15-ounce can pinto beans, rinsed

2/3 cup reduced-sodium chicken broth

1/2 lb. fresh tomatillos (about 9), papery husks removed, finely chopped, or one 18-oz. can, drained and finely chopped

1/4 cup fresh cilantro chopped

8 corn tortillas

1/2 cup grated sharp cheddar cheese

1 cup prepared tomato salsa (optional)

1/2 cup reduced-fat sour cream (optional)





RECIPE METHOD


To make tomatillo salsa: Combine tomatillos, onion, garlic and jalapeno in a food processor. Using an on/off motion, pulse until smooth. Stir in cilantro and season with salt and pepper.


To make enchiladas: Preheat oven to 450°F. Coat an 8-by-11-inch baking dish with nonstick cooking spray. Place turkey in a large nonstick skillet over medium-high heat and cook, stirring to break up meat, until no longer pink. Season with salt and pepper. Drain in a colander. Wipe out the pan with paper towels.


Add oil to the pan and heat over medium-high heat. Add onion and green pepper; cook, stirring occasionally, until softened, about 5 minutes. Add garlic, jalapenos, cumin, chili powder, oregano, and cinnamon; cook, stirring, for 2 to 3 minutes more. Mash beans coarsely and add to the pan, along with broth, tomatillos and the cooked turkey. Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes. Stir in cilantro and season with salt and pepper.


To assemble enchiladas: Soften a tortilla by heating it directly on a stovetop burner for about 30 seconds, turning frequently. Spoon about 1/2 cup of the turkey-and-bean filling down the center of the softened tortilla. Roll up and place seam-side-down in the prepared baking dish. Repeat these steps with the remaining tortillas and filling. Spoon the tomatillo salsa over the enchiladas and sprinkle with cheese. Bake until heated through, about 10 minutes. Serve with tomato salsa and sour cream, if desired.