Turkey and Black Bean Enchiladas

Total time: 45 minutes
   Black beans are very traditional in Mexican cooking.  Make these as hot as you like, using hotter peppers, all hot sauce and more chili powder.... And, hot sauce, of course.

 Ingredients:

• 10oz turkey cutlets
• 1 3/4 cup (15oz, 450gr) black beans
• 1 onion
• 1/2 green pepper
• 2 cloves garlic
• 1 tsp chili powder
• 1 tsp oregano
• 1 tbs olive oil
• 4oz (120gr) green chilies  or something hotter if your prefer
• 3/4 cup (3oz, 90gr) shredded cheese   any melting cheese
• 2 jars hot or mild taco or enchilada sauce 8 - 10 oz each (300 ml)
  4 corn or wheat tortillas
• 1/2 cup (4oz, 120gr) Greek or plain yogurt

 Instructions:

• Cut the turkey into bite-size pieces.
• Chop the onion and pepper. 
• Mince the garlic.
•  Drain the chilies and roughly chop if whole.
• Open, drain and rinse black beans.
• Heat 2 tsp oil in medium nonstick skillet. Add chili powder, onion, garlic and pepper. 
• Sauté until onion is tender and translucent, about 5 minutes. 
• Add turkey and sauté until cooked through.
• Add black beans, oregano and enough taco sauce to bind it together.
• Cook over low heat, uncovered, 5 minutes. 
• Remove from heat and add green chilies
• Brush the remaining 1 tsp oil in a baking dish large enough to hold the 4 enchiladas. 
• Heat a large nonstick skillet, over medium heat. 
• Warm one tortilla in the skillet for 15 - 20 seconds.
•  Spoon one fourth of the turkey / bean mixture onto the tortilla and roll up. Place seam side down in the oiled baking dish. 
• Repeat with remaining three tortillas.
•  Pour taco sauce over the top - how much depends on your taste. I use some now and the rest as additional sauce at the table.
• Sprinkle with cheese.
• Cover with foil and bake at 400F (200C) for 20 minutes, until heated through and cheese is bubbly.
• Serve, any remaining sauce, hot sauce and yogurt on the side.