Tortillas
Forget shop-bought and try homemade tortillas. They'll store for two days or you can freeze them to use later. They're perfect for wraps
Black bean turkey tinga with avocado crema
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp sunflower oil
- 1 large onionfinely chopped
- 3 garlic clovesminced
- 1 tsp light brown soft sugar
- 1 tbsp oregano
- 1 tsp cumin seeds
- 1 tsp chipotle paste
- 2 tsp red wine vinegar
- 400g can chopped tomatoes
- ½ chicken stock pot or cube
- 400g can black beansdrained but not rinsed
- 400g leftover cooked turkeyshredded
- tortilla chipsor flour tortillas, cooked rice, coriander, feta chopped red onion and lime wedges, to serve
For the avocado crèma (optional)
- 2 avocados– frozen are ideal, defrosted
- 1 limezested and juiced
- 1 tsp cumin seeds
- ½ garlic clove
Nutrition: Per serving
- kcal470
- fat24g
- saturates5g
- carbs20g
- sugars9g
- fibre10ghigh
- protein39g
- salt0.64g
Method
step 1
Heat the oil in a shallow pan or casserole dish. Tip in the onion, season with a little salt and cook on a medium-low heat for 8-10 mins until softened and starting to colour. Stir in the garlic, brown sugar, oregano and cumin seeds, and cook for a couple of minutes, then add the chipotle paste and cook for a few minutes more, still stirring. Splash in the vinegar and leave to simmer for a minute, then add the tomatoes and 100ml water, swilling it around the can first, then pour in the stock and bring to a simmer.
step 2
Simmer for 10 mins until the sauce has reduced and thickened a little, then tip in the black beans and cook for 5 mins. When the beans are hot, stir through the turkey and lower the heat.
step 3
While the tinga is cooking, if you want to make the avocado crèma, tip all the ingredients into a food processor with some seasoning and blitz until smooth, then scrape into a bowl. Serve the tinga with the crema and your choice of tortilla chips, flour tortillas, or rice. Sprinkle over some coriander, crumbled feta and chopped red onion, if you like, and serve with lime wedges on the side for squeezing over.
