Turkeyorchickenblackbeanquesadillas Recipes

BLACK BEAN AND CHICKEN QUESADILLAS

Steps:

• Saute chicken and onion over med-high heat until chicken is no longer pink and onions are transparent.
• In food processor or blender, combine black beans, salsa, and taco seasoning and blend until creamy.
• Distribute beans evenly between 5 tortillas and spread to about 1/4 inch of the edge.
• Distribute cooked chicken and onion over beans, and sprinkle with cheese.
• Top with the other tortillas and cook quesadillas over med-high heat until golden brown, flipping once.
• You can use vegetable oil or cooking spray when cooking quesadillas.
• While cooking quesadillas, mix sour cream with chili powder and taco seasoning to taste.
• This makes a killer sour cream dip for the quesadillas.
• Serve hot with sour cream dip, guacamole, and salsa.
• Enjoy!

LAYERED CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers.
• Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil.
• Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving.

EASY CHICKEN QUESADILLAS

Steps:

• Heat 2 tablespoons butter in a saucepan over medium heat; cook and stir chicken, 1 packet sazon seasoning, and 1 teaspoon garlic salt, shredding chicken as it cooks until no longer pink in the center and juices run clear, 8 to 10 minutes.
• Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 5 to 10 minutes.
• Stir black beans, 1 packet sazon seasoning, and teaspoon garlic salt together in a microwave-safe bowl. Cook in microwave until heated through, about 2 minutes. Add black bean mixture to rice.
• Place each tortilla on a work surface; layer half of each tortilla with bean-rice mixture, Mexican cheese, shredded chicken, and more Mexican cheese. Fold each tortilla in half. Spread a thin layer of softened butter atop each quesadilla.
• Heat a large skillet over medium heat; cook each quesadilla, butter-side down, until cheese is melted and outside is crisp and brown, about 5 minutes per side. Cut into wedges.

TURKEY OR CHICKEN BLACK BEAN QUESADILLAS

Steps:

• Set oven to 375 degrees.
• In a bowl stir together the beans with cheese, turkey and salsa; season with salt and pepper to taste if desired.
• Brush one side of the tortilla with butter, then place buttered-side down on a baking sheet.
• Spoon about 1/3-cup of the bean/turkey mixture on half of the tortilla, then sprinkle with chopped onion (if using).
• Fold the tortilla in half.
• Repeat with remaining tortillas.
• Bake for about 10-15 minutes or until heated through.
• Cool for 5-6 minutes.
• Cut each quesadilla into thirds.
• Serve with additional salsa and sour cream.

ROAST TURKEY AND BLACK BEAN QUESADILLAS RECIPE

Steps:

• Combine cheese, turkey, black beans, jalapeños, and cilantro in a medium bowl. Spread half of cheese mixture over one half of one tortilla, leaving a small border around the edge. Fold tortilla firmly in half to enclose the cheese. Repeat with remaining tortilla.
• Heat oil in a 10-inch nonstick or cast iron skillet over medium heat until shimmering. Carefully add both folded tortillas to skillet and cook, shaking pan gently until first side is golden brown and puffed, 1 to 2 minutes. Carefully fip tortillas with a flexible slotted spatula, sprinkle with salt, and cook on second side until golden brown and puffed, 1 to 2 minutes longer. Transfer to a paper towel-lined plate and allow to rest 1 minutes. Cut each into four pieces and serve This Recipe Appears In Thanksgiving Leftovers: Roast Turkey and Black Bean Quesadillas

TURKEY AND BLACK BEAN ENCHILADA CASSEROLE

Steps:

• Cook turkey, onions, chile powder and cumin in large nonstick skillet until turkey is done, stirring occasionally. Remove from heat. Stir in beans and chiles.
• Mix sour cream, flour and garlic powder until blended.
• Cover bottom of 13x9-inch baking dish sprayed with cooking spray with 4 tortillas, cutting as necessary to fit; top with layers of half each of the turkey mixture, sour cream mixture and enchilada sauce. Repeat layers. Cover with foil. Refrigerate 2 hours.
• Heat oven to 350°F. Bake casserole (covered) 35 to 40 min. or until heated through. Sprinkle with cheese; bake 5 min. or until melted. Sprinkle with cilantro.

BLACK BEAN AND TURKEY ENCHILADAS

Steps:

• Preheat oven to 350 degrees F.
• Heat a large skillet over medium-high heat.
• Spray skillet with nonstick cooking spray.
• Add the ground turkey and cook until no longer pink.
• Stir in washed and drained black beans and cook until heated through.
• Add the taco seasoning and mix until well combined.
• Place about 1/2 cup of the mixture down the center of the tortilla.
• Roll up the tortilla and place in a a sprayed 9x13-inch baking pan.
• Pour enchilada sauce evenly over the enchiladas.
• Sprinkle cheese over the enchiladas.
• Bake for 20 minutes, or until cheese is melted and tortillas turn golden brown.
• Add optional toppings before serving as desired.
• Nutrition information does not include optional toppings.

TURKEY AND BLACK BEAN ENCHILADA CASSEROLE

Steps:

• Cook the turkey, pepper, onion and spices in a large skillet over medium heat until meat is no longer pink. Stir in the tomato sauce, stewed tomatoes and salsa; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, breaking up tomatoes with the back of a spoon. Stir in beans; heat through., Spread 1 cup meat mixture into a greased 13x9-in. baking dish. Top with 4 tortillas. Spread with half the remaining meat mixture; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat mixture., Cover and bake at 350° for 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until bubbly and cheese is melted, 5-10 minutes longer. Let stand for 10 minutes. If desired, serve with toppings. Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with toppings.