Black Bean Turkey Enchiladas

Black Bean Turkey EnchiladaLooking to spice up your family dinner plans? Black bean and turkey enchiladas are a family favorite. Featuring plenty of protein and grand flavors, these enchiladas will leave people asking for seconds and third servings! Traditionally a Mexican cuisine, enchiladas can be made with a variety of fillings. From beef, to chicken, pork, and turkey, you can find the right enchiladas to suit your tastes. Turkey enchiladas are a favorite, as they are low in fat content and a healthier alternative to beef or pork. Unlike a burrito, enchiladas are cooked in a baking pan so that all the flavors merge together in the oven. This allows the cheeses to melt and be a warm gooey texture, and the flavor is one-of-a kind.

What You Will Need to make Black Bean Turkey Enchiladas

4 tablespoons of extra virgin olive oil
3 tablespoons of all-purpose flour
½ teaspoon of ground coriander
½ teaspoon of chili powder
½ teaspoon ground cumin
1 can of tomato sauce
3/4 tablespoon of salt
1 small onion, chopped
16 ounces of ground turkey
8 corn tortillas
1 can whole kernel corn
½ cup rinsed and drained canned black beans
4 plum tomatoes diced
1 teaspoon fresh ground pepper
2 cups shredded Monterey Jack cheese

How to Make Black Bean Turkey Enchiladas

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a frying pan, over medium/high heat, add 1 tablespoon of olive oil
  3. Add flour, ground coriander, chili powder, and ground cumin
  4. Stir in tomato sauce
  5. Add one cup of water
  6. Add ¾ tablespoon of salt
  7. Let this sauce simmer for roughly 12 minutes.
  8. In another large frying pan, add remaining 3 tablespoons of olive oil, over medium/high heat.
  9. In this large pan, add the onion and turkey.
  10. Cook and simmer for 10 minutes.
  11. Use a brush to spread oil on tortillas.
  12. Place tortillas in microwave for 30 seconds
  13. Add the corn to the browned ground turkey
  14. Add in the beans
  15. Add in the tomatoes
  16. Add salt and pepper to your liking.
  17. Put a layer, approximately half a cup, of sauce on the bottom of a baking pan.
  18. Add a spoonful of sauce, ½ cup of ground turkey, and one tablespoon of cheese.
  19. Roll up the tortilla around the filling
  20. Place in the baking dish
  21. Fill the rest of the tortillas
  22. Spread the remaining sauce and cheese over the tortillas in the baking dish.
  23. Bake for roughly 15 minutes.

For those looking to spice up your enchilada recipe, serve with sour cream! You can also use plain greek yogurt as an alternative to sour cream. There are a variety of difference sauces you can try with your enchiladas. Mole sauce, rojo sauce, verde sauce, are just to name a few. For any occasion, try these amazing turkey and black bean enchiladas. They will provide you with a healthy alternative, as well as a spicy and flavorful option, for your meal plan.



Frugal Cooking: Taco Soup

Taco SoupWant to make some awesome soup for dinner but don’t want to break the bank? Home cooking, even with a fairly long list of ingredients can be very purse-friendly and you can finagle the recipe to swap out or leave out some ingredients if you have picky eaters. A great way to invent your own recipe is to try several and take the best parts of each and combine into your “signature” taco soup recipe.

Homemade Taco Seasoning

If you are like me, you don’t usually have any taco seasoning on hand. I would only buy some when I was planning to have tacos. So a few years ago I decided to make my own seasoning. This is perfect because it has so many uses (tex-mex beef, quesadillas, etc), and it allows me to tweak the mixture however I like. Cumin is the spice that makes it taste Mexican to me, so I usually add a little extra cumin when I make mine, and this is super easy.

Mix together 2 tsp of chili powder, 1 tsp of garlic, 1 tsp of cumin, 1 tsp of corn starch (to thicken), and 1 tsp of salt (feel free to leave that out if you are trying to cut down on salt) and that’s it. I whisk with a small amount of water to dissolve all the powder before adding to my meat mixture. That’s it! Easy I always have these spices on hand.

Crockpot Taco Soup

The crockpot is great for making soups. The long cooking time allows the flavors to meld with and complement one another.

Begin by browning, crumbling, and draining ½ pound of ground beef (or turkey or venison), then add to the crockpot along with ½ of a small onion (chopped), ½ tbsp of taco seasoning, 1 can of drained kidney beans, 1 can of drained corn, 1 can pork and beans, 1 (28 oz can of diced or whole tomatoes, and 1 (8 oz) can of tomato sauce. Cook on low for 4 to 6 hours and serve with tortilla chips, sour cream, and cheese.

Hillbilly Crockpot Taco Soup

This is another great crockpot soup.

Brown 1 pound of ground beef with 1 chopped onion in a medium skillet and drain. Place the ground meat in the slow cooker with 2 cans of Rotel, your choice of 2 cans of beans, 1 can of corn, 1 pkg. of taco seasoning (more if you like it spicy), 1 pkg. of ranch dressing mix, 8 oz of tomato sauce, and 2 cups of water. (Do not drain cans). Stir well and cook on low for 8 hours or 4 hours on high. If you like your soup to be a little more soup-y, add a little more water.

Taco Rice Soup

This is another variation on taco soup in the crockpot and super easy to put together.

Brown ½ pound of hamburger, 1 chopped medium onion, ½ cup of diced bell pepper, 1 (15.5 oz.) can of black beans, 1 (15.5 oz.) can of white beans, 2 cups of cooked rice, 1 (15.5 oz.) can of corn, 2 (15.5 oz.) cans of diced tomatoes, 1 (15 oz.) can of tomato sauce, 2 cups of water, and 3 tablespoons of taco seasoning mix. Cook on low for 6 hours and serve with crushed tortilla chips and shredded Mexican cheese.

It’s time to get cooking! Enjoy.

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Four Mexican Foods You’ve Never Heard Of

Mexican Foods You've Never Heard Of


If you have the opportunity to travel, you will be exposed to many different cultures. And one of the best ways to learn about these new cultures is through your stomach. Many travelers consider themselves to be quite the culinary experts. They’ll try anything that’s put in front of them and won’t think twice about it. Chocolate-covered grasshoppers anyone? If you’re one of these taste warriors, you’ll think you’ve tried it all. Well, think again. All you have to do is look below the US border and you’ll find plenty of Mexican dishes that are completely new to you.


Huitlacoche (wheat-law-koh-chay)

Some folks call this corn smut. It’s a fungus and Mexicans use this as filler for a lot of different foods, from tacos to quesadillas. This delicacy hails all the way back to Aztec times and has been a staple in Mexican cuisine for many, many years. In other countries, many farmers consider their crops destroyed when huitacoche infects them. But in Mexico, they harvest and preserve this stuff and then turn around and sell it for a higher profit than corn. Huitlacoche has a real soft, corn and mushroom taste, so it’s a delicacy in Mexico and is sold in many restaurants.


Escamole (ess-kah-mow-lay)

Think you can eat larvae? Well, don’t let the sound of this throw you. Escamoles are larvae from ants and are obtained from agrave plants. The locals call it “insect caviar” because it is considered an ancient Aztec delicacy. Escamole has a smooth, granular taste and a risotto texture. It’s not easy to find this delicacy, but high-end restaurant usually have it.


Mole (mow-lay)

Mole is the national dish of Mexico, and is used in many mainstream culinary dishes. There are many varieties, but the most common is mole poblano. We find most of this in the middle regions of Mexico. This dish did not


Mixiote (Mix-oite)

You’d have to be from central Mexico to know what mixiote is. Heck, you may have been born and raised there and still not have a clue. You could even go to Mexico City, and still not be able to find it.

So, what is it? It’s the membrane from maguey leaves wrapped with meat and roasted or steamed. The meat can be pork, chicken, beef or fish.

The marinade is what makes it. In the eighties, the president of Mexico outlawed the use of the parchment (membrane) commercially, because the removal of the membrane can kill the plant. So most people just use baking parchment.

If you’re looking for some foods that will get your attention, try these out. And, when you get back home, you’ll surely make some new friends.


[Image Credit]


Truly Mexican Bean and Beef Burrito

Mexican Bean and Beef Burrito

If you're looking for an authentic Mexican dish to serve at your next dinner party, look no further than this Bean and Beef burrito recipe inspired by the cultural cuisine that is often overlooked in our overly Americanized food culture.

Ingredients for Burritos

  • 1 pound of beef flank steak
  • 2 tomatoes (diced)
  • 1 onion
  • 1 garlic clove
  • 1 TSP cumin
  • 1 TSP oregano
  • 1 TSP chili powder
  • 1 can of Black beans, drained and rinsed
  • 1 cup of rice
  • 2 green chili peppers
  • Mayonnaise (about 1 teaspoon per tortilla)
  • 1 TSP Olive oil
  • 10 flour or corn tortillas
  • Salt and Pepper to taste

Cooking Instructions

Slow cook the beef in a crock pot for about 4-5 hours on low along with 5 cups of water, half the chopped onion, the garlic clove (minced and rubbed on meat) and 1 chili pepper.

Pull the flank steak out of the crockpot, let it cool, and shred with two forks. It should pull apart rather easily; season meat with 1 teaspoon of cumin, 1 teaspoon of oregano and 1 teaspoon of chili powder. Do not drain crockpot of liquid contents. In a large saucepan or dutch oven, combine olive oil, diced tomatoes, the other half of the chopped onion, and the other chopped chili pepper over medium heat until onions are translucent. Rinse and drain black beans, and add to the vegetable medley. Stir beans in until heated well, about 2-3 minutes. Add the seasoned shredded beef to the pot, as well as one cup of the liquid from the crockpot. Cover, bring to a boil, reduce heat and let simmer on low for about 10 minutes, stirring occasionally.

While the beef and vegetables cook, take one cup of the remaining broth from the crock pot, and bring to a boil in another saucepan. Add 1 cup of rice to boiling broth, cover, and remove from the heat. After 5 minutes, add the cooked rice to the larger pot with the beef. Stir the rice in, and season with salt, pepper, and more cumin if need be.

Heat the tortillas in the microwave or oven, and spread roughly 1 teaspoon of mayonnaise over each tortilla while still hot. Put a portion of the shredded beef and vegetable mixture on each tortilla and fold. Serve with a side of chips and fresh salsa, as well as a pitcher of Margaritas, and enjoy your authentic Mexican Beef and Bean Burritos!