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Black bean turkey tinga with avocado crema

Black bean turkey tinga served in a large bowl with avocado crema

Black bean turkey tinga with avocado crema

Name: Black bean turkey tinga with avocado crema
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 2 tbsp sunflower oil; 1 large onion finely chopped; 3 garlic cloves minced; 1 tsp light brown soft sugar; 1 tbsp oregano; 1 tsp cumin seeds; 1 tsp chipotle paste; 2 tsp red wine vinegar; 400g can chopped tomatoes; ½ chicken stock pot or cube; 400g can black beans drained but not rinsed; 400g leftover cooked turkey shredded; tortilla chips or flour tortillas, cooked rice, coriander, feta chopped red onion and lime wedges, to serve; 2 avocados – frozen are ideal, defrosted; 1 lime zested and juiced; 1 tsp cumin seeds; ½ garlic clove

Barney Desmazery

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Serves 4

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 5 out of 5.6 ratingsRate

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Make an easy help-yourself supper which can also be saved as a freezer dinner for another day. It's quite mild, but you can add more chipotle if you like

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Homemade tortilla chips with guacamole & charred tomato salsa

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp sunflower oil
1 large onion

finely chopped
3 garlic cloves

minced
1 tsp light brown soft sugar
1 tbsp oregano
1 tsp cumin seeds
1 tsp chipotle paste
2 tsp red wine vinegar
400g can chopped tomatoes
½ chicken stock pot or cube
400g can black beans

drained but not rinsed
400g leftover cooked turkey

shredded
tortilla chips

or flour tortillas, cooked rice, coriander, feta chopped red onion and lime wedges, to serve

For the avocado crèma (optional)

2 avocados

– frozen are ideal, defrosted
1 lime

zested and juiced
1 tsp cumin seeds
½ garlic clove

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Nutrition: Per serving

kcal470
fat24g
saturates5g
carbs20g
sugars9g
fibre10g

high
protein39g
salt0.64g

Method

step 1

Heat the oil in a shallow pan or casserole dish. Tip in the onion, season with a little salt and cook on a medium-low heat for 8-10 mins until softened and starting to colour. Stir in the garlic, brown sugar, oregano and cumin seeds, and cook for a couple of minutes, then add the chipotle paste and cook for a few minutes more, still stirring. Splash in the vinegar and leave to simmer for a minute, then add the tomatoes and 100ml water, swilling it around the can first, then pour in the stock and bring to a simmer.
step 2

Simmer for 10 mins until the sauce has reduced and thickened a little, then tip in the black beans and cook for 5 mins. When the beans are hot, stir through the turkey and lower the heat.
step 3

While the tinga is cooking, if you want to make the avocado crèma, tip all the ingredients into a food processor with some seasoning and blitz until smooth, then scrape into a bowl. Serve the tinga with the crema and your choice of tortilla chips, flour tortillas, or rice. Sprinkle over some coriander, crumbled feta and chopped red onion, if you like, and serve with lime wedges on the side for squeezing over.

Recipe from Good Food magazine, December 2024

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A star rating of 5 out of 5.6 ratings

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