INGREDIENTS
3
sweet bell peppers, halved
1/2 cup
water
1 tbsp
olive oil
1 cup
chopped onion
1 clove
garlic, minced
12 oz
ground turkey
1/2 tsp
salt
2 tsp
ground cumin
2 tsp
chili powder
1 cup
black beans (if canned, rinse and drain)
1 cup
salsa or homemade enchilada sauce (see below)
1/2 cup
shredded cheddar cheese
For the enchilada sauce:
2 tbsp
extra-virgin olive oil
3 tbsp
gluten free flour (I used brown rice flour)
3 tsp
chili powder
1 tsp
ground cumin
1/4 tsp
dried oregano
1/2 tsp
garlic salt
1/4 tsp
cinnamon
1 cup
low-sodium chicken broth
1 cup
water
6 oz
tomato paste