White Bean & Turkey Enchiladas with Zucchini Salsa
Here’s a bit of a throwback to the early 2000's! This Caribbean inspired dish is simple, fresh and leverages off of similar ingredients found in this week’s menu. In no time, this quick and refreshing dish will come together while sparking a bit of nostalgia!
Yield: All recipes serve 2 people
Chef Notes: If you’re also making the Moroccan Kale & Chickpea Salad this, roasting both sweet potatoes at the same time will save effort.
Components
Zucchini-Tomatillo Salsa
Roasted Sweet Potato
Enchilada Filling
Tortillas
Cheese
Cilantro to garnish
Mise
Make the Zucchini-Tomatillo Salsa: Cut zucchini and tomatillos into large chunks. Bring a large pot of salted water to a boil and add zucchini, tomatillos, garlic, and jalapeno, blanching until vibrant green and fork-tender, about 4 minutes. Transfer directly to a blender (don’t worry about fishing out the jalapeno stem!) and blend until smooth. Allow salsa to cool, then add lime juice and cilantro. Season with salt and extra lime juice to taste.
Roast the Sweet Potato: Cube sweet potato, toss with a drizzle of olive oil and a sprinkle of salt, and place on baking sheet. Roast in 400˚F oven for TK minutes. Remove from oven and set aside to cool.
Make the Enchilada Filling: Toss beans, kale, and sweet potato together with a spoonful or two of salsa, just enough to lightly coat the filling.
Fry the Tortillas: Add a quarter inch of oil to a heavy skillet and heat over medium-high heat. Flash-fry tortillas on each side, approximately 30 seconds per side, then place on wire rack set over a baking sheet to drain while frying remaining tortillas.
Assemble Enchiladas: Cover the bottom of an 8 x 8 oven-safe casserole dish with about ⅓ c salsa. Place a tortilla into the casserole dish, put ¼ c filling and a sprinkling of cheese into the center of the tortilla, and fold in half. Layer next tortilla into dish and repeat with remaining tortillas. Pour the remaining salsa over the top of the dish and sprinkle with more cheese.
Finish
Bake enchiladas in a 350˚F oven for 20-25 minutes, until bubbling. For a crisper cheese topping, finish under the broiler for a minute or two.
Serve with a sprinkle of cilantro on top, if desired.