Turkey & Veggie Enchiladas with Black Beans, Corn & Spinach
Our enchiladas are true flavour powerhouses. They are stuffed with tender turkey, black beans & tons of veggies, then coated in a rich, velvety sauce that is sure to be a family favourite!
| Nutrition | PER SERVING |
|---|---|
| Calories | 675 kcal |
| Fat | 18.0 g |
| Protein | 22.0 g |
| Carbohydrate | 77.0 g |
| Sodium | 754 mg |
fresh ingredients
IN THE KIT
-
10 ozturkey
-
6 ozcorn tortillas
-
6 ozshredded cheese
-
4 ozcorn
-
2 ozpickled jalapeno
-
8 ozorganic black beans
-
2 ozgreen onion
-
4 ozspinach
-
4 ozveggie stock
-
6 oztomato paste
-
3 oztaco seasoning
Not Included
Olive oil
Salt & pepper
Flour
Kitchen Items Needed
Medium saucepan
Rimmed baking sheet
Wooden spoon
Medium baking dish (or ovenproof skillet)
Whisk
Large bowl
Foil
cook along
INSTRUCTIONS
Prep
Preheat oven to 425°F with a rack in the centre;
Finely chop spinach;
Trim green onion, then thinly slice, keeping dark greens separate;
Rinse & drain black beans;
Finely chop jalapeños.
Heat 1 tablespoon oil in a medium saucepan over medium. Add ½ taco seasoning, 2 tablespoons tomato paste & 1 tablespoon flour; cook, whisking, about 1 minute. Slowly whisk in broth concentrate & 1¼ cups water; bring to a simmer. Cook until slightly thickened, about 10 minutes. Season with ½ teaspoon salt.
In a large skillet, heat oil over medium heat. Add white parts of onion, rest of taco seasoning & turkey. Cook until no longer pink, about 5-8 minutes. Season with salt & pepper & set aside.
In a large bowl, stir to combine beans, cooked turkey mix, spinach, chopped jalapeños, corn & 1/3 of the cheese. Season to taste with salt & pepper, set aside until step 5.
Brush tortillas on both sides with oil, then place on a rimmed baking sheet (it's okay if they overlap slightly). Bake tortillas on a centre of oven rack until just warmed through & softened, about 2 minutes (watch closely). Wrap in foil or a clean kitchen towel to prevent from drying out; keep covered until ready to use.
Lightly oil the inside of a medium baking dish (or ovenproof skillet). Pour in ¼ cup sauce, spreading to coat the bottom. Arrange tortillas on a work surface. Divide filling evenly among tortillas (about ⅓ cup each); roll up tightly, arrange in prepared baking dish, seam-side down. Top with remaining sauce.
Sprinkle enchiladas with remaining cheese. Bake on a centre oven rack until cheese is browned & bubbling, 18–22 minutes. Serve vegetable enchiladas with green onion sprinkled over top & remaining jalapeños if you wish. Enjoy!