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Leftover Roast Turkey and Black Bean Wraps

Use up the holiday leftovers from Thanksgiving and Christmas.  Also great for Super Bowl parties as you can cook a turkey breast ahead and do this at the last minute.

  • 2 tablespoons olive oil
  • 2 cups chopped, leftover turkey
  • 2 green bell peppers, cut into 1/2 inch diced (about 2 cups)
  • 2 - 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoons ground cumin
  • 1 10-ounce can tomatoes with green chiles
  • 1 15 ounce can black beans, rinsed in a colander and drained
  • 3 tablespoons red wine vinegar
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder

  • 12 flour tortillas
  

Method

In a large saucepan, heat oil over medium heat. Add bell peppers, garlic, oregano and cumin. Cook over medium-high heat, stirring, until pepper softens, about 5 minutes.  Stir in tomatoes, beans and vinegar.  Lower heat and cook, stirring until thickened, about 20 - 25 minutes.

Heat one tablespoon olive oil in a skillet, then add turkey and sprinkle with chili powder. Cook just to heat through, stirring occasionally for about5 minutes. Cover and set aside.

With back of spoon or a potato masher, coarsely mash some of the beans. Taste for seasoning and sprinkle with salt and freshly milled pepper to your taste. 

Heat tortillas in a dry skillet or microwave. Spoon bean filing onto tortillas, spreading slightly and layer then top with seasoned turkey. Wrap ito a fat cigar shape. 

Serves: 6 servings.

Contributor: pat ciesla

more poultry recipes        leftover holiday turkey recipes     super bowl recipes 

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