Black bean turkey tinga with avocado crema
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Black bean turkey tinga with avocado cremaNew Recipes

By Barney Desmazery

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

  • Prep:20 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 470
  • fat 24g
  • saturates 5g
  • carbs 20g
  • sugars 0g
  • fibre 10g
  • protein 39g
  • salt 0.64g

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

Method

  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.

  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.

  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.

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