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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 8 |
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Left over turkey? This is the $400 winner from the BH&G magazine November 2006. Prep time is an estimate. Ingredients:
nonstick cooking spray |
2 -2 1/2 cups shredded cooked turkey |
1 (16 ounce) can whole berry cranberry sauce |
1 (15 ounce) can black beans, rinsed and drained |
1 1/2 cups bottled salsa |
1 cup shredded colby-monterey jack cheese (4 oz.) |
1/2 cup sour cream |
3 green onions, sliced |
1/4 cup snipped fresh cilantro |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
8 whole wheat flour tortillas or 8 whole flour tortillas |
1 teaspoon bottled hot pepper sauce |
Directions:
1. Preheat oven to 350 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside.
2. For filling, in a large bowl stir together turkey, half the cranberry sauce, beans, 1/2 cup of the salsa, 3/4 cup of the cheese, sour cream, green onions, cilantro, cumin, salt, and pepper.
3. Spoon about 2/3 cup filling on each tortilla. Roll up tortillas around filling. Place, seam sides down, in prepared dish; set aside.
4. For sauce, in bowl stir together remaining cranberry sauce, remaining salsa, and hot pepper sauce. Spoon over filled tortillas. Cover with foil. Bake for 45 minutes. Uncover; top with remaining cheese. Bake 5 to 10 minutes more or until heated through and cheese is melted. Sprinkle with additional cilantro and green onions.
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