Ingredients
Scale
- 2 – 2 1/2 cups shredded cooked turkey
- 1 (16 oz) can whole cranberry sauce, divided
- 1 (15 oz) can black beans, rinsed and drained
- 1 1/2 cups bottled salsa, divided
- 1 cup (4 oz.) colby and Monterey Jack cheese, divided
- 1/2 cup light sour cream
- 3 green onions, sliced
- 1/4 cup chopped fresh cilantro
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 8 (7 – 8 inch) flour tortillas
- additional cilantro, green onion, and sour cream for garnish, if desired
Instructions
- Preheat oven to 350 degrees F.
- Spray a 9 x 13 inch baking dish with non-stick cooking spray; set aside.
- In a large bowl, combine 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 of the mixture onto each tortilla. Roll up tortillas around filling. Place, seam sides down, in prepared dish; set aside.
- In bowl another bowl, combine the remaining cranberry sauce with the remaining salsa and spoon over the 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. Top with additional cilantro, green onions, and sour cream if desired. Makes 8 servings.
Notes
This can be made gluten free if you make sure to use corn tortillas that are gluten free along with gluten free turkey, cranberry sauce, black beans, and salsa.
