Great with leftover Thanksgiving turkey. Variations: use chicken thigh meat instead of turkey; Roasted Tomatillo Salsa (double batch) instead of red enchilada sauce (omit canned tomatoes); and/or Monterey Jack instead of cheddar.
- 1 medium red or green pepper, chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1-2 tsp. olive oil
- 1 can (15 ounces) black beans, rinsed and drained
- 1 c. corn kernels (frozen is fine)
- 2 cups enchilada sauce (I make my own, recipe here)
- 1 can (14-1/2 ounces) crushed tomatoes
- 1 teaspoon each chili powder, garlic powder and ground cumin
- Salt and pepper to taste
- 1 pound leftover cooked turkey, diced or shredded (a mix of dark and light is best)
- 12 corn tortillas (6 inches) (In Chicagoland, El Milagro fresh tortillas)
- 1 TBS oil (I use avocado oil)
- 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
Coat the sides and bottom of a 9 x 13 baking dish with cooking spray. Preheat oven to 350.
In a large skillet coated with cooking spray, cook the red or green pepper and onion over medium heat for several minutes, until soft and golden. Add garlic; cook 1 minute longer. Stir in the beans, corn, enchilada sauce, tomatoes, chili powder, garlic powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in turkey. Adjust seasonings.
While the filling mixture is cooking, prepare the tortillas. Brush both sides of each tortilla lightly with oil, break or cut in half, and stack on a plate. Heat small skillet over medium-high heat, then cook tortillas one-at-a-time, turning until pale golden on each side.
Spread 1 cup meat sauce into baking dish. Top with six tortillas (12 halves). Spread with half of the remaining meat sauce; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat sauce. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheese and bake uncovered for 10-15 more minutes.