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Black Bean Turkey Enchiladas with Creamy Guacamole

Dec 2, 2021 Arthur Murray

I got my inspiration for this blog post from a recent conversation I had with a very kind and considerate individual. The conversation took place when I was talking about how some people have been able to successfully deal with stress through food. One of the individuals, who shall remain nameless, had been very successful in making some drastic lifestyle changes and, as a result, was eating a plant-based diet and getting adequate amounts of protein from foods like beans, nuts, lentils, tofu, and so on.

It got me thinking about how much I love beans. I love eating them, and I love cooking with them. So, I asked my friend if I could share a couple of recipes with him that I have been cooking with beans lately. He said yes and we began talking about the foods he was eating. He told me that he likes to experiment with different kinds of food and had been on a journey of discovery and a lot of new foods and beverages. So, we talked about some of his discoveries. I asked him if I could share some of them on the blog and he said yes, but warned me that he was a bit of a bean nerd and I might find this out when I was halfway through the post. But, he was very nice about it and said he didn’t mind if I shared some of his food discoveries.

It didn’t take me long to find out that he was a bean nerd. And he did not mind sharing his discoveries with me. So, I went back to my kitchen and began to think about what I wanted to make. After some thinking and lots of brainstorming, I came up with this recipe. I decided to make it as a vegetarian option for our annual family holiday dinner. This was the first year that I decided to serve vegetarian meals at our holiday gathering. We all like it and it has been very well received. I hope you enjoy it as much as we did.

Black Bean Turkey Enchiladas with Creamy Guacamole

Serves: 8


For the Filling:

1 lb. Cooked Turkey Breast

1/2 onion chopped

2 garlic cloves

1 bell pepper chopped

2 cups Cooked Black Beans

1/2 cup Corn

1/2 cup Cilantro

2 Tablespoons Cumin

1 Tablespoon Chili Powder

1/2 teaspoon ground Oregano

1/2 teaspoon salt

2 Tablespoons olive oil

For the Sauce:

2 Tablespoons olive oil

1/2 onion chopped

2 garlic cloves

1 bell pepper chopped

1/2 cup corn

2 cups vegetable stock

2 Tablespoons cilantro

2 Tablespoons cumin

1 Tablespoon chili powder

2 Tablespoons salt

1/2 teaspoon ground oregano

1/2 teaspoon cayenne pepper


Important note: If you’re cooking with black beans, you must simmer them for 1 1/2 to 2 hours first to make them safe to eat.

Preheat oven to 400 degrees. Grease a baking dish and set aside.

Combine the chunks of cooked turkey breast with 1/2 onion, 1 garlic clove, bell pepper, beans, corn, cilantro, cumin, chili powder, salt, oregano, and olive oil. Cook in a skillet over medium-high heat until everything is tender. Drain the excess liquid.

Place one third of the turkey mixture in a casserole dish. Pour one third of the sauce on top. Repeat. Top with sour cream and cheese.

Cover and bake for 30 minutes. Uncover and bake for 15 minutes longer.

It’s also a nice addition to prepare some low-effort Guacamole by blending all the ingredients for it in a food processor or blender. Then you can serve Guacamole on top of the enchiladas to take a whole extra level of depth to your meal.

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