Wednesday, 30 March 2016

Turkey Enchiladas

When I've had a long day at work all I want to do is come home and enjoy a really delicious meal. This recipe for turkey enchiladas is quick and easy to make and also tastes amazing. Perfect for the whole family and it's packed full of healthy ingredients.

1 packet (approx. 350g) turkey breast strips 
1 tin (400g) black beans
1 tin (250g) plum tomatoes
1 green pepper
2 red peppers
1 cup of sweetcorn
1 packet of 8 wholemeal soft tortillas
1-2 cloves garlic
1/2 diced onion
3 tbsp paprika
salt & pepper
2 tsp hot chilli powder (optional)
Coconut oil to fry (use as much as you like)

I like to start with the sauce so that it has plenty of time for the flavours to mix. Start by softening the onions and garlic in a little coconut oil. You don't want to add to much colour to the onions just gently cook them till they are soft and translucent.

Add the tin of plum tomatoes and season with paprika, chilli powder, salt and pepper. Depending on how spicy you like your sauce add as much or little chilli powder as you like. Leave the sauce to gently simmer while you get on with the main filling.

In a wok heat up some coconut oil and cook off the turkey pieces. I like to break these up into smaller pieces as so that the turkey goes further.

Add in the drained black beans, chopped peppers and sweet corn. Cook these through until the peppers a slightly soft, but still have a little crunch to them. They cook further in the oven so you don't want them going slimy.

Add more seasoning; paprika, chilli powder etc. This is where you could add a packet spice mix if you want some more depth of flavour. I also add a few spoons of the tomato sauce so that the turkey stays moisture in the oven.

Now your enchiladas are ready to assemble. Grease a baking dish and then start to split your filling between the 8 tortilla wraps.

Roll up the wraps and line up in the baking dish.

Cover the wraps in your home made tomato sauce and then cover in cheese.

To make this even more delicious try using a combination of cheeses for the topping. I like to use cheddar and red Leicester but any hard cheese would be good.

Bake in the oven on 180c for about 20-30 minutes until the cheese is golden and crispy.

Leave for about 5 minutes before serving. 2 wraps make the perfect portion and I like to serve with fresh guacamole and salad.

Let me know if you give this recipe a go and remember if you would prefer a meat free option try swapping out the turkey for butternut squash.

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