Recipe - Turkey Black Bean Mexicana
This recipe was sort of an accident. But an accident that tastes great, so I think I will post it anyway. What I was trying to do was create a black bean and turkey burger, but the burger mixture was too soft and fell apart during cooking. I solved that problem by baking the patties in the oven. If you decide to make them into burgers, do not add the can of tomatoes and green chilies.
It is a little on the spicy side (put not hot, in my opinion), so you can reduce the seasonings by half if that is a problem for you.
Makes 8 Servings
- 20 oz. pkg ground turkey 93/7
- 1 (15 oz.) can of black beans, rinsed and drained
- 1 cup diced red onion
- 1 tablespoon worcester sauce
- 1 tablespoon cumin
- 1 tablespoon cayenne pepper
- 1 tablespoon minced garlic
- 1 teaspoon chili powder
- 1 (14.5 oz.) can of tomatoes and green chilies (with juice)
In a blender combine the black beans, onion, worcester sauce and spices. After the mixture has formed a paste-like consistency, mix in the turkey. Add the meat mixture to a pre-heated non-stick frying pan and cook on medium heat until there is no longer any pink showing from the turkey, approximately 10-15 minutes. Add the can of tomatoes and green chilies and cook an additional 5 minutes. Serve using the suggestions below.
Uses:
- Serve on tortilla chips garnished with sour cream, cheese, fresh pico de gallo, and guacamole
- Make a burrito, topped with all your favorite things
- Omit the tomatoes and green chilies, form into 8-5 oz. patties and bake in the oven at 350 degrees for 25-30 minutes
- Omit the tomatoes and green chilies, add 1 cup of panko bread crumbs, 1/4 cup of egg substitute (or 1 egg) and form into a loaf. Top with a mexican blend of cheese and bake in a 350 degree oven for 45-55 minutes. Serve with salsa on the side.
A 3x5 card version of this recipe can be found here.