Turkey "Chorizo", Black Bean and Spinach Verde Enchiladas

• 3 Lbs ground turkey
• 1 packet Siete chorizo seasoning (found mine at Whole Foods)
• 2 TBSP olive oil
• 1 Cup Siete verde enchilada sauce for the mixture + (1) 15 oz jar for the top
• 1 Can 14 oz can black beans
• 2 4 oz can diced green chilies
• 1 and 1/2 cup fresh spinach, sliced in thin strips
• 1/2 Yellow onion, finely minced
• 2 TBSP fresh garlic
• 2 Cup Mexican cheese + 1/2 cup for topping
• 1 TBSP cilantro, finely minced
• Queso fresco for topping
• Large tortillas

For Garnish and Serving on the Side: 

• Fresh cilantro
• Jeff’s Garden pickled jalapeños
• Avocado cubes
• Extra Mexican cheese shreds
• Extra queso fresco cheese crumbles
• Lime wedges
  

1. Preheat oven to 400 degrees. Prepare a baking dish or multiple baking dishes with non-stick spray. Set aside.
2. Finely dice your yellow onion, measure out and set aside. If you are using fresh garlic cloves, peel and finely mince. Measure out and set aside.
3. Open your can of black beans and pour into a strainer. Rinse the beans until the water runs clear. Set aside.
4. Open your can of diced green chilies, set aside.
5. Finely mince your fresh cilantro, measure out and set aside.
6. Cut your spinach leaves into strips, discard the stems at the bottom and measure out until you have 1 and 1/2 cups. Place in a bowl and set aside.
7. Heat a large pan over medium heat. Add 2 TBSP olive oil and swirl to cover the entire pan.
8. Add your minced yellow onions and minced garlic. Cook for 2-3 minutes until fragrant and onions become translucent.
9. Add your ground turkey and cook about 7-8 minutes until half is no longer pink. Then, add in your siete chorizo seasoning packet and continue to cook and mix until all meat is no longer pink and all meat has been evenly seasoned about another 7-8 minutes.
10. When done, take a slotted spoon, remove the meat from the pan draining as much juices with each scoop as you can. Place the meat in a large mixing bowl.
11. Add the black beans, diced green chilies, fresh cilantro and spinach to the bowl of cooked strained ”chorizo” turkey. Mix everything well with a spoon.
12. Add in 1 cup siete verde enchilada sauce and mix well again.
13. Add in 2 cups Mexican cheese and mix well again.
14. Lay a large tortilla down, add a good spoonful about 1/2-1 cup of the mixture (or to your liking) to the middle of the tortilla (see photo above). Take the two ends and cover the mixture to close the enchilada. Carefully flip it over, so the top of the enchilada is facing up. Place in your prepared baking dish and continue this process until all are filled.
15. Pour entire jar of siete verde enchilada sauce over the top and from end to end of the baking dish so it covers all enchiladas. Top with extra Mexican cheese shreds and crumbled queso fresco. Bake in the oven at 400 degrees for 15 minutes.
16. When done, remove from the oven. Let cool and garnish with extra cilantro leaves, avocado cubes and pickled jalapeños. Serve with lime wedges on the side.
17. ENJOY!