Leftover Turkey & Black Bean Enchiladas (Gluten Free)

Saturday, November 28, 2020

 So... my turkey this year came out a bit on the dry side (slow roasted it, should have flipped it over halfway thru). Figured that some enchilada sauce would rectify that with any leftovers, so I decided to try my hand at enchiladas. This was a first for me. They were ridiculous. The sauce is the kicker - enchilada sauce from scratch is just.... sooooooo good. 

leftover turkey enchilada gluten free

Make the sauce - this is a double batch so you have some more to drink...er, use again later: 

Seed your chilis and place in a large heatproof bowl. 

Boil 6 cups of water, pour over the chilis, and let soften for about 30 minutes. 


Using a slotted spoon or a spider, transfer chilis to a blender. 

Add in 2 cups of the chili soaked water, the garlic, chocolate chips, cumin, sugar, salt, and oregano. 

Blend until smooth. 

Enchilada Sauce can be stored in an airtight container in the refrigerator for up to two weeks, or frozen for up to 6 months. 

Prep the enchiladas: 
  • 2 Cups leftover turkey meat, shredded
  • 1 can black beans, drained
  • 3/4 cup Enchilada sauce plus more for drizzling
  • 2 Cups shredded Monterey Jack cheese 
  • Corn tortillas* 

Preheat your oven to 400 degrees. 

Line a baking dish with parchment paper, and cover with a thin coat of sauce. (Parchment is the ultimate for messy dishes like this, I love it). 

Place turkey and beans in a large bowl. Pour the sauce over, and smash all together with a potato masher (or your hands if you want). 

Spoon some sauce onto a small plate, place tortilla on the plate, and spoon more sauce over it. I ended up just spooning/smearing it around with my hands for each one, you want the tortilla to be lightly coated with sauce. 

Make a stripe of turkey/beans mixture down the middle of the tortilla, about 1/2 cup. Add some cheese. 
Gently roll the tortilla and place into the baking dish, seam side down. 

Repeat until your dish is full (mine held nine). You should have a bit of cheese left over for the top - if not, just grate more. 

Now gently drizzle more sauce over the enchiladas until generously coated but not swimming in it, and top with more cheese. 

Cover dish with foil and bake for 20 minutes. Remove foil, and bake 10 more minutes. 

Let cool a bit and serve with your favorite toppings: Sour cream, cilantro, salsa, pickled jalapeños, etc.  

* A note about tortillas
Trying to avoid The Gluten lately for health reasons, so I'm using corn tortillas. I feel that they make the enchiladas a bit more hearty, and don't get all chewy and slightly slimy like flour tortillas tend to do. 

Oven Roasted Tomato Recipe

Wednesday, September 9, 2020

Oven Roasted Tomato Recipe


The last couple of weeks we've been gifted with some amazing heirloom tomatoes in our Talley Farms Fresh Harvest Box. Last time I had a ton of tomatoes, I made salsa - this time I decided to roast them. These will be blended into a sauce to accompany my No-Knead Pizza Dough 

Easy Miso Shredded Beef in the Instant Pot

Tuesday, September 1, 2020

This is the second time I've made this - the first was completely on a whim. I thought 'hey I could add a scoop of miso to this and see how the flavor turns out'. Well, it turned out AMAZING. 

Here's how I make this 'miso-enhanced' shredded beef in the Instant Pot. 


Wednesday, August 26, 2020

A super basic recipe for No-Knead Pizza Dough that makes a crust so yummy that the youngest kiddo will even eat her ‘pizza bones’. I include a brief to-do on the ‘pizza’ part as well, but this also makes a great loaf of bread. (notes at the end)


I use Frank’s Red Hot for these Buffalo Cauliflower Bites, but you can use whatever you like to heat things up (Pico Pica is another good one).

Use coconut oil if you’re wanting to keep it vegan. I make it either way, coconut oil imparts a sweeter flavor, but oooh yes, I do love butter)


These Chocolate Chip Peanut Butter Cookies are ridiculously rich and peanut buttery bombs – two cookies with your coffee and you’re good for at least a couple of hours.

Be sure to let them sit for a bit after baking – if you try to eat them right out of the oven they’ll be a crumbly mess (hey do you if you want that).


This spicy curry ketchup is something that we whip up at least once a week if not more.

We make this for fries, tater tots, roasted potatoes, store-bought vegi samosas, chicken nuggets, sausages…. it’s delicious.


  • 1/2 Cup Ketchup
  • 1 TB S&B Curry Powder
    (or whatever you have on hand, typically the yellow spicy kind)
  • 1 TB Sriracha
    (my FAV these days is Yellowbird, it’s soooo good)
  • Garlic powder to taste
    (or microplane a garlic clove into it if you’re crazy)

Mix ingredients together in a small bowl and dive in.

Let it sit for awhile to let the ingredients ‘get familiar’ if you’ve got time whilst baking said crunchy, salty potato items for dippage.

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