Ground Turkey and Pinto Beans Enchiladas | Arctic Gardens Food Service
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Ground Turkey and Pinto Beans Enchiladas

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Ground Turkey and Pinto Beans Enchiladas

Portions:

40

Preparation Time:

Cooking Time:

Ingredients

  • 80 Whole wheat tortillas
  • 4.75 L (19 cups) Unsalted commercial tomato sauce
  • 800 g Grated Monterey Jack cheese

Bean stuffing

  • 1 can (2,84 L) Arctic Gardens Pinto Beans , drained and rinsed
  • 1 1/3 cups (335 ml) Canola oil
  • 12 cups (3 L) Chopped onion
  • 1/2 cup (125 ml) Chopped garlic
  • 5 cups (1.25 L) Chopped celery
  • 9 lbs (4 kg) Raw ground turkey
  • 1/2 cup (125 ml) Tomato paste
  • 3 tbsp (45 ml) Ground cumin
  • 3 tbsp (45 ml) Tex Mex seasoning
  • 1/2 tsp (2.5 ml) Tabasco sauce
  • 1 tbsp (15 ml) Ground black pepper

Preparation

  1. Preheat the oven to 350° F (180° C).
  2. In a food processor, crush the pinto beans.
  3. In a Dutch oven, add the oil and sweat the onions, garlic and celery for 3 minutes.
  4. Add the ground turkey and separate the meat with a whisk. Cook for 2 minutes.
  5. Add the beans, tomato paste and spices. Cook for 3 minutes.
  6. In the middle of the tortilla, put 4 tbsp (70 g) of the stuffing and roll, making sure to close the ends.
  7. In a roasting pan, pour in half of the tomato sauce and place the enchiladas on top. On top of each enchilada, pour 1 tbsp (15 ml) of tomato sauce and add 1 tbsp (15 ml) of grated Monterey Jack cheese.
  8. Bake the enchiladas in the oven to melt the cheese.
  9. Serve with sour cream and/or guacamole.