Thanksgiving leftovers are some of the best foods to have around. There is nothing quite like that day-after turkey sandwich, regardless of how simple or fancy you decide to prepare it. However, by the second day, everyone starts getting tired of the same tastes and flavors left from the big holiday meal.
I have always been a proponent of turning leftovers into something completely different. Not only does it keep things interesting, but it’s also a challenge I love.
It would be hard not to thank Sargento Cheese for setting the seeds for this meal idea. I have been working with Sargento over the past year looking into food trends and developing recipes relating to what’s “hot” right now. I have been lucky enough to have smokey tacos on my investigative agenda and now “smokey” is about the only way I prepare them. Who knew I would be such an addicted fan?
I love adding smoked paprika to my taco fillings, it’s so easy to do and adds a great flavor punch. Since turkey is such a blank canvas, smoked paprika gets right in there and does its magic. I topped these tacos all off with Sargento’s® Fine Cut Shredded 4 Cheese Mexican, it was the perfect creamy and smooth addition.
Needless to say these disappeared at dinnertime. I’m sure your family will love them too.
Leftover Turkey & Black Bean Tacos
- 1 Tablespoon vegetable oil
- 1 Tablespoon butter
- 1 cup chopped onion
- 2 cups shredded leftover turkey
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 can (4 oz) diced green chilis, drained
- 1 can (14.5 oz) black beans, rinsed
- 2 cups Sargento® Fine Cut Shredded 4 Cheese Mexican
- 10 white corn tortillas, fried
- Add oil and butter to a nonstick skillet over medium-low heat. Add onion and saute until soft, about 3-4 minutes. Add turkey, smoked paprika and cumin; stir until warmed through. Add green chilis and black beans, continue stirring until fully incorpoated.
- Fill tortilla with 1/3 cup of the turkey mixture and place in a baking dish. Repeat until all the turkey mixture and tortillas are used up. Top all the tacos with cheese and place in a 350 degree oven for 15 minutes (this will melt the cheese and crisp the edges of the tortilla).
- Serve with your favorite hot sauce.
Don’t forget to put on your favorite hot sauce!
Three Years Ago: Christmas Cranberry Salad Disclosure: This post was made possible by Sargento Cheese, a wonderful family brand located in beautiful Wisconsin. Please support this wonderful company as they continue to make posts such as this one available to all of you. As always, I only work with brands I believe make an exceptional product and all opinions remain 100% my own.