Turkey Black Bean Enchiladas

Ingredients

• 7 Tbsp chili powder
• 2 teaspoons ground cumin
• 1 teaspoon crushed oregano
• 1 teaspoon garlic powder
• 1 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• 1 teaspoon sugar
• 2 teaspoons salt
• 1/4 cup flour
• 2 Tbsp extra virgin olive oil
• 2 cups of turkey or chicken stock
• 1 Tbsp extra virgin olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 to 2 jalapeño chili peppers , seeded, minced
• 3 cups cooked turkey meat, chopped
• 1 15-ounce can black beans, rinsed and drained, or homemade
• 8 ounces Monterey Jack cheese, grated
• 1/4 cup chopped fresh cilantro
• 2 Tbsp lime juice
• 1 to 2 teaspoons salt or more to taste
• 8-16 flour tortillas, depending on size and thickness
• Chopped red onion
• Chopped avocado
• Chopped fresh cilantro
• Sour cream or crema fresca
• Ice berg lettuce, sliced thin and sprinkled with salt and vinegar

Directions

1. For the enchilada sauce, combine the chili powder, cumin, oregano, garlic powder, cinnamon, ground cloves, sugar, salt, and flour in a medium bowl, whisking until evenly blended. Warm the olive oil over medium heat in a cast iron pan, or use another sturdy-bottomed sauté pan. Stir in the spice mixture and cook for 1 or 2 minutes, just until it smells toasty.
2. Pour in the stock gradually while whisking, smoothing out the sauce as you go. Bring it to a gentle simmer, let it cook for 1 minute, then take the pan off the heat, cover it, and set it aside.
3. For the filling, warm the olive oil in a sauté pan over medium heat. Add the chopped onion and jalapeños, and cook until the onion turns translucent, about 3-4 minutes. Stir in the garlic and cook for 1 minute more, then pull the pan from the heat.
4. Scrape the onion mixture into a medium mixing bowl. Add the cooked turkey meat and the beans, then fold in 1 cup of grated cheese, chopped cilantro measured to 1/4 cup, 2 Tbsp lime juice, and enchilada sauce measuring 1/2 a cup. Season with 1 to 2 teaspoons salt, or more to your taste, and set the filling aside.
5. Preheat the oven to 350 degrees F. Return the pan of enchilada sauce to medium heat. Spoon 1/2 cup of sauce across the bottom of a 9x13 casserole dish; Pyrex works well here.
6. Use 1 tortilla at a time, dipping it into the sauce so its 2 sides are coated. If the sauce has become too thick, loosen it with a little water.
7. Lay the tortilla in the casserole dish, then add 1/4 of a cup to 1/2 cup of filling in the center.
8. Roll the tortilla around the filling and place it in the casserole dish. Repeat with the remaining tortillas until the dish is full. Pour the rest of the sauce over the enchiladas, then scatter the remaining cheese on top.
9. Slide the dish into the oven and bake, uncovered, for 15 to 20 minutes, until the enchiladas are hot all the way through and the cheese is melted.
10. Add a final light sprinkle of lime juice before serving. Offer bowls of red onion and avocado, both chopped, along with fresh cilantro, sour cream or crema fresca, and iceberg lettuce sliced thin and dressed with vinegar and salt, no oil.