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servings:8
cook time:50min
Ingredients
Nonstick cooking spray
2 to 2-1/2 cups shredded cooked turkey
1 16-oz. can whole cranberry sauce
1 15-oz. can black beans, rinsed and drained
1-1/2 cups bottled salsa
1 cup shredded colby and Monterey Jack cheese (4 oz.)
1/2 cup dairy sour cream
3 green onions, sliced
1/4 cup snipped fresh cilantro
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. ground black pepper
8 7- to 8-inch whole wheat or regular flour tortillas
1 tsp. bottled hot pepper sauce
cook time:50min
Ingredients
Nonstick cooking spray
2 to 2-1/2 cups shredded cooked turkey
1 16-oz. can whole cranberry sauce
1 15-oz. can black beans, rinsed and drained
1-1/2 cups bottled salsa
1 cup shredded colby and Monterey Jack cheese (4 oz.)
1/2 cup dairy sour cream
3 green onions, sliced
1/4 cup snipped fresh cilantro
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. ground black pepper
8 7- to 8-inch whole wheat or regular flour tortillas
1 tsp. bottled hot pepper sauce
Directions
Preheat oven to 350 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. For filling, in a large bowl stir together turkey, half the cranberry sauce, beans, 1/2 cup of the salsa, 3/4 cup of the cheese, sour cream, green onions, cilantro, cumin, salt, and pepper. Spoon about 2/3 cup filling on each tortilla. Roll up tortillas around filling. Place, seam sides down, in prepared dish; set aside.
For sauce, in bowl stir together remaining cranberry sauce, remaining salsa, and hot pepper sauce. Spoon over filled tortillas. Cover with foil. Bake for 45 minutes. Uncover; top with remaining cheese. Bake 5 to 10 minutes more or until heated through and cheese is melted. Sprinkle with additional cilantro and green onions.
Preheat oven to 350 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. For filling, in a large bowl stir together turkey, half the cranberry sauce, beans, 1/2 cup of the salsa, 3/4 cup of the cheese, sour cream, green onions, cilantro, cumin, salt, and pepper. Spoon about 2/3 cup filling on each tortilla. Roll up tortillas around filling. Place, seam sides down, in prepared dish; set aside.
For sauce, in bowl stir together remaining cranberry sauce, remaining salsa, and hot pepper sauce. Spoon over filled tortillas. Cover with foil. Bake for 45 minutes. Uncover; top with remaining cheese. Bake 5 to 10 minutes more or until heated through and cheese is melted. Sprinkle with additional cilantro and green onions.
(Collect From Shine)
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