Ground turkey, beans, bell peppers, and onions are cooked together, combined with enchilada sauce and cheese, and wrapped in whole wheat tortillas.
For a second I almost said, “Hey, it’s Saturday!” and then I realized it’s actually Friday. Casey and I just got back from a week long trip to Virginia, and traveling seems to mess with my sense of time. I’ve been one day ahead all week.
Even though our trip was for business, I had a lot of time to explore the Virginia Beach area while my husband worked. (I’m the moral support, right?) On Sunday I’ll share some pictures here on the blog. 🙂
The first cold front of the year is coming through, and we’re actually going to see some temperatures in the 30s this weekend, which doesn’t happen that terribly often in this part of the country. I’m actually looking forward to it! The cold weather has got me thinking about warm comfort foods (of course), so today I’m sharing one of my favorite enchilada recipes, Turkey & Bean Enchiladas.
Later today I’ll have a little time to experiment in the kitchen, which I’m excited about. There is always so much to do after a long trip that I wasn’t sure if I would have time to do any Christmas baking today. We had so many dirty clothes yesterday that I could barely see over the pile. Casey almost had to come dig me out of the laundry room. *picturing large stack of clothes with faint cries for help coming from underneath* (Ok, maybe that’s a slight exaggeration.)
I’m going to attempt some homemade candy today, but am not exactly sure how it’s going to work considering the nonstop drizzling rain and 99% humidity outside. We’ll see how this goes. The chocolate fudge might end up being a pile of goo…or something like that.
That’s a good point for me to address though: For those of you who use my recipes, do keep in mind that I live in Florida, which is a low elevation and high humidity environment. Such things can definitely make a difference in your ratio of wet to dry ingredients, oven temperatures, and cooking time. If you live at a high elevation in a low humidity area and one of my recipes isn’t turning out, you may have to make some adjustments to account for the difference. Where you live does matter in how you bake! It’s a science and can be affected to some degree by the weather and altitude. Since I live in the South, I typically try to reserve candy making for drier, colder days as it will set up better. (Today I’m making an exception though because I really want some fudge. Haha.)
Anyway, let’s move on from baking to this tasty enchilada recipe. This dish is fairly simple and straight forward as far as enchiladas go. It usually takes me about an hour to make these because I’m a little slow, but if you’re quicker you could probably have them on the table in 45-50 minutes. Not bad.
This recipe calls for enchilada sauce. I love to use my own homemade enchilada sauce, but if you’re pressed for time you can use store bought. You can find my recipe here. I usually let it simmer while I’m cooking the turkey, peppers, and onions, and then it’s ready to add to the mixture when the turkey is done. 🙂 In addition, I like to use homemade tortillas instead of store bought (recipe here). If you decide to do that, it will take a little more time to finish the recipe, but it’s worth it (to me anyway) for the taste. That’s up to you though! Do whatever makes you comfortable.
Wow, I’m craving enchiladas now. Maybe I should have planned these for dinner tonight…
Turkey & Bean Enchiladas
- 1 lb ground turkey
- 2 green bell peppers, chopped
- 1 medium onion, chopped
- 1 15 oz can black beans, rinsed and drained
- 1 15 oz can kidney beans, rinsed and drained
- 1 1/2 cups enchilada sauce
- 1 cup cheddar OR mozzarella cheese
- 8 whole wheat flour tortillas
In a large skillet, combine turkey, peppers, and onion. Cook over medium heat until vegetables are tender and turkey is cooked through. Add beans, 1 cup of the enchilada sauce, and 1/2 cup cheese. Cook about 1-2 more minutes or until heated through. Remove from heat.
Preheat oven to 425 degrees Fahrenheit. Lightly grease a 13×9 inch baking dish. Place about 3/4ths cup of turkey mixture onto one tortilla. Wrap tortilla around mixture and place seam side down in baking dish. Repeat with remaining tortillas. Pour remaining 1/2 cup enchilada sauce over enchiladas and sprinkle with cheese. Bake for 15-20 minutes or until heated through.
Note: Recipe adapted from these Turkey & Black Bean Enchiladas at Taste of Home.
~K in the Kitchen