Black Bean Turkey Tinga with Avocado Crema

Recipe Details

Preparation Time

20 mins

Cooking Time

30 mins

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, flour tortillas, cooked rice, coriander, feta, chopped red onion, and lime wedges for serving

Method

1. Heat the oil in a shallow pan or casserole dish over medium heat.
2. Add the chopped onion and cook for 8-10 mins until softened and starting to colour. Stir occasionally.
3. Add the minced garlic, brown sugar, oregano, and cumin seeds to the pan and stir to combine. Cook for an additional 2-3 mins, stirring constantly.
4. Stir in the chipotle paste and cook for a further minute, until fragrant.
5. Add the chopped tomatoes, red wine vinegar, and chicken stock to the pan. Stir to combine, then bring the mixture to a simmer.
6. Reduce the heat to low and let the tinga simmer for 10-12 mins, stirring occasionally, until the sauce has thickened slightly.
7. Stir in the cooked black beans and shredded turkey. Season with salt to taste.
8. While the tinga is cooking, prepare the avocado crema by blending together the frozen avocado, lime zest and juice, cumin seeds, and garlic cloves until smooth.
9. Serve the tinga hot, topped with tortilla chips or flour tortillas, cooked rice, chopped coriander, crumbled feta, and a dollop of avocado crema on top. Garnish with chopped red onion and lime wedges, if desired.