A great left-over turkey recipe after the holidays!
Makes 4 servings
2 c. canned black beans, rinsed (about 14.5 oz. can)
3 1/4 c. canned enchilada sauce medium or mild flavor
12 oz. frozen sweet corn
1 medium roma tomato, diced
1/2 cup diced white onion
1 medium diced zucchini
2 cups cooked turkey, shredded
4 Tbs. sour cream
In large dutch oven over medium heat, add beans, sauce, corn, tomatoes, onion, zucchini and turkey. Bring to soft boil. Reserve to bowls and add 1 Tbs. of sour cream per bowl. Serve.