Turkey and bean enchiladas are ready in a jiffy

— Sliced turkey and refried beans rolled in a corn tortilla and topped with a spicy tomato sauce make a quick and satisfying lunch or light supper. You can put this enchilada together in the morning or the night before and take it with you for lunch. It will just need to be warmed in a microwave before eating.

Turkey and Refried Beans Enchilada 2 (6-inch) corn tortillas 6 ounces sliced turkey breast 1/4 cup canned or leftover refried beans 1 cup bottled tomato sauce Hot pepper sauce, to taste 1/4 cup shredded Monterey jack or Mexican-style

cheese

Place tortillas on a flat work surface. Divide turkey slices between the tortillas. Spread refried beans over turkey. Roll up tortillas and place in a microwave-safe dish just big enough to hold them, seam side down. Mix tomato sauce and hot pepper sauce together and spoon over tortillas. Cover with another dish or plastic wrap and microwave on high for 2 minutes. Remove cover and sprinkle with Monterey jack cheese. Cover and microwave 1 minute more or just until cheese melts. Divide between 2 plates and serve.

Makes 2 servings.

Food, Pages 40 on 11/07/2012

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