Wednesday, February 1, 2012

Black Bean Avocado Salsa with Corn

Black Bean Avocado Salsa with Corn
Recipe courtesy Guy Fieri

4 servings.Ingredients
1 ear corn, shucked
2 tablespoons extra-virgin olive oil, plus extra for rubbing the corn
1 cup quartered cherry tomatoes
2 ripe but firm avocadoes, pitted and diced
One 15.5-ounce can black beans, drained
1/2 medium red onion, diced
1 teaspoon honey
1/2 teaspoon ground cumin
1/4 teaspoon minced garlic
Juice of 1 to 2 limes
1 serrano chile, seeded and finely diced
Pinch cayenne pepper
Kosher salt and freshly ground black pepper
3 tablespoons chopped fresh cilantro

Preheat the grill over medium-high heat.

Rub the shucked corn with olive oil and place onto the grill and cook until nicely charred on all sides, about 5 minutes per side. Allow to cool slightly prior to removing the kernels and transferring to a large bowl.

Add the cherry tomatoes, avocados, black beans and onions to the grilled corn kernels.

Mix together the 2 tablespoons olive oil, agave, cumin, garlic, lime juice, serrano, cayenne, and salt and black pepper to taste in a separate bowl. Whisk together, as you would to make a vinaigrette, and pour over the corn mixture. Mix together gently so everything is coated well, and then fold in the cilantro and scallions.


Turkey Enchiladas:

Turkey Enchiladas:
• 3 tablespoons olive oil
• 1 pound lean ground turkey
• Garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoky paprika
• 1/4 teaspoon dried Mexican oregano
• 1/2 small yellow onion, finely diced
• 1 small Serrano pepper finely chopped
• ½ cup salsa
• Kosher salt and freshly ground black pepper
• Eight 8-inch flour tortillas
• 1/2 cup shredded Jack cheese
• ½ cup shredded pepper jack cheese
• 1/2 cup crumbled queso fresco
• Salsa Verde
For the turkey enchiladas: Set a large sauté pan over medium-high heat and coat with the oil. Add the turkey and garlic add onion and pepper and brown well, 3 to 4 minutes. Add the cumin, chili powder, paprika, Mexican oregano and onions and cook until well browned, 10 minutes longer. Season with salt and pepper. Transfer to a platter and let cool.
Preheat the oven to 375 degrees 9-by-13-inch gratin dish
Spoon some of the salsa Verde into the bottom of the pan to lightly coat it. Heat tortilla in microwave. Spoon 1/4 cup of the ground turkey filling onto each tortilla. Divide 1/2 cup of the shredded Jack cheese between each tortilla. Fold the tortillas over the filling and place them seam-side down in the gratin dish. Place 6 enchiladas in the pan and top with more tomatillo sauce so they are just barely covered. Top with remaining 1/2 cup of Jack cheese and sprinkle with crumbled queso fresco. Place on a tray (to catch any drips) and bake until the cheese has melted and the sauce is bubbling, 15 to 17 minutes. Remove from the oven, let cool slightly and garnish with the chopped cilantro. Serve with the sour cream on the side.