My friend Mary has been gluten-free and dairy-free for a couple of years, and one day she confessed to me that, sometimes, she gets a little bit bored with her cooking. I understand, because really, don't we all get in a rut once in a while? I do. To break out of the rut, you don't always need to invent something new; you might just need to jazz up the presentation a bit. I found Ortega gluten-free tortilla flats in my supermarket, in the Latin foods aisle. I made a slight variation of our favorite Tex-Mex turkey and black bean sauce, using some green chile powder my friend Kalyn sent me, and piled the sauce into the tortilla flats. The dish looked, and felt, brand new -- and my grandsons loved it, too.
Turkey, black bean, and three-chile taco boats
From the pantry, you'll need: ground turkey, onion, garlic, cumin, chile powder, roasted chiles, RoTel, black beans, canned chopped tomatoes.
Serves 8-10, depending on how you use it.
2 tsp vegetable oil
1-1/3 lb ground turkey (93% fat-free)
1 small onion, diced
1 small bell pepper (any color), diced
1 clove garlic, peeled and roughly chopped
1 tsp ground cumin
1 tsp ground green chile powder
2 Tbsp chili powder
1 4-oz can diced roasted chiles
1 15-oz can RoTel
29-oz can black beans, drained and rinsed
26 oz (approximately) canned chopped tomatoes (I use Pomi)
1/2 tsp kosher salt, or more to taste
20 gluten-free tortilla flats
Lime wedges and crema or sour cream, for garnish (optional)
In a large, deep sided nonstick frying pan, heat the oil over medium-low heat. Add the turkey, and cook until no longer pink, breaking up as you go with a spatula. Then, add the onion, bell pepper and garlic, and sauté for 2-3 minutes, until the onion is translucent.
Stir in the cumin, green chile powder and chili powder, and cook for 30 seconds. Then, pour in the canned green chiles, RoTel, black beans and chopped tomatoes.
Raise the heat to high, and bring the sauce to a low boil. Reduce heat to low, and cook, uncovered, for 20-25 minutes or until the sauce is quite thick and most of the liquid has evaporated. Stir occasionally to keep the mixture from sticking.
Taste, and season with salt, as needed (and you will definitely need it).
When the sauce is finished, set aside to cool (or make ahead and refrigerate) for 15 minutes.
Then, fill the tortilla flats, and serve immediately with your choice of toppings.
More toppings or fillings for tortillas:
Chicken tortilla casserole, from The Perfect Pantry
Sloppy Joe beef quesadillas, from The Perfect Pantry
Basic breakfast burritos, from The Perfect Pantry
Skillet tortilla pizza, from Simply Recipes
Nacho cheese tortilla chicken, from Cinnamon Spice and Everything Nice
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