Best 11 Cheddar Turkey Black Bean Torta Recipes

GROUND TURKEY & BLACK BEAN BAKED TACOS

Steps:

• Preheat oven to 375 degrees F. Spray a large rectangular baking dish with nonstick cooking spray.
• In a large (12-inch) skillet, heat olive oil over medium heat.
• Add diced onion and cook until beginning to soften; 3 minutes. Stir in garlic and cook for 30 seconds, then crumble in ground turkey. Cook until no longer pink; about 6-8 minutes.
• Stir in taco seasoning and tomato paste and cook for about 1 minute. Stir in chicken broth and black beans. Simmer, stirring occasionally, until sauce is thickened; about 7-10 minutes. Season with salt and pepper if desired.
• Arrange taco shells in a large rectangular baking dish (you may need more than one baking dish, depending on the size). Using a slotted spoon, scoop about 2-3 tablespoons of the meat mixture into each taco shell. Top with 1-2 tablespoons of the shredded cheddar cheese.
• Bake in the preheated oven for 12 minutes, or until cheese is melted and taco shells are crispy and just beginning to brown.
• Top with your favorite toppings, like lettuce, tomatoes and sour cream. Serve immediately.
• Leftover can be store in the refrigerator in a tightly sealed container for up to 2 days.

CHEDDAR TURKEY & BLACK BEAN TORTA

Steps:

• Mix mustard, chipotle peppers and adobo sauce. Mash beans in medium bowl. Add half the mustard mixture; mix well.
• Spread bottom halves of rolls with mayo, then bean mixture. Spread top halves with remaining mustard mixture.
• Fill rolls with turkey, cheese, avocados and nacho slices.

TURKEY AND BLACK BEAN EMPANADAS

Steps:

• Preheat oven to 425 degrees F.
• In a large bowl, combine turkey, black beans, both cheeses, salsa, cilantro, and cumin. Mix well to combine.
• Unroll pie crusts onto a flat surface. Using 4-inch cutter, cut out 6 circles. Divide turkey mixture into equal portions and place each portion (in mounds) on top of the pie crusts. Fold over and pinch the edges together to seal. Using a fork, make hash marks on the edges of the empanadas to ensure they are sealed. Transfer empanadas to a large baking sheet. Using a sharp knife, make small slits in the top of each empanada to allow steam to escape during cooking. Brush with egg wash and place into preheated oven. Bake for 15 minutes, until crust is golden brown.

BLACK BEAN TURKEY BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix black beans, ground turkey, Parmesan cheese, bread crumbs, egg, and onion soup mix with your hands in a large bowl. Divide into 6 portions and shape into patties.
• Cook on preheated grill until no longer pink in the middle, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHEESY, SPICY BLACK BEAN BAKE

Steps:

• Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
• Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you'd like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.

BLACK BEAN TURKEY CHILI

Steps:

• In a 6-qt. stockpot, cook and crumble turkey with green pepper and onion over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings; cook 1 minute., Stir in tomato sauce, beans, corn, tomato and water; bring to a boil. Reduce heat; simmer, uncovered, to allow flavors to blend, about 10 minutes, stirring occasionally. If desired, serve with cheese. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

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

BLACK BEAN & WHITE CHEDDAR FRITTATA

Steps:

• Preheat broiler. In a large bowl, whisk the first 6 ingredients until blended., In a 10-in. ovenproof skillet, heat oil over medium-high heat. Add peppers and green onions; cook and stir 3-4 minutes or until peppers are tender. Add garlic; cook 1 minute longer. Stir in beans. Reduce heat to medium; stir in egg mixture. Cook, uncovered, 4-6 minutes or until nearly set. Sprinkle with cheese., Broil 3-4 in. from heat 3-4 minutes or until light golden brown and eggs are completely set. Let stand 5 minutes. Cut into wedges. Serve with toppings as desired.

PORK & CHEDDAR TORTA

Steps:

• Pan-fry pork chops until nicely browned.
• Simmer them, covered, with 1/2 cup water or broth until chops are done and tender, about 10 minutes more.
• While hot, slice pork thinly and place in a plastic zipper bag with the sliced chiles and lime juice.
• Refrigerate until cooled.
• To assemble torta: scoop out a little bread from inside of rolls so they're hollowed slightly.
• Spread the bottom half with refried beans; spread the top with mayo, crema or sour cream.
• Stack sandwich with the lime-marinated pork and chiles, plus tomato slices, lettuce, onions, cilantro, and cheddar cheese.
• Sprinkle liberally with black pepper.

JALAPENO-CHEDDAR TORTA

Steps:

• Combine sour cream and chiles.
• Mix beans and 1/4 cup sour cream mixture until blended; spread onto bottom halves of bolillos. Cover with remaining ingredients.
• Spread top halves of bolillos with remaining sour cream mixture; place over sandwiches.

GROUND TURKEY AND BLACK BEAN SALAD TOSS

Steps:

• Saute all the veggies and spices together.
• Add the turkey and cook until it browns and gives up the fat.
• Drain it thoroughly!
• Return to pan or pot, add the salsa and the black beans.
• Cook until really hot.
• Add salt and pepper, and hot sauce if desired.
• Serve over mixed salad greens (suggested one cup of turkey bean mixture) with a tablespoon of low-fat sour cream and/or shredded low-fat cheddar cheese.