• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
416
Protein:
41 g
Fat:
12 g
Carbohydrates:
40 g
Sodium:
448 mg

Credit
Bianca Osbourne / @bianca.osbourne

Serves: 4
Prep Time: 30 mins
Cook Time: 40 mins
  1. For the cheese sauce, bring the coconut milk, onion and broth to a boil; add the chili powder, cumin, salt and butternut squash and cook until the butternut squash is falling apart- about 12 minutes. Strain off the liquid and set aside. Add the butternut squash mix to a blender or food processor, adding enough reserved liquid to loosen up the mix- about ⅓ cup. The liquid is just to ensure the mixture can move through the blender or food processor. Add the nutritional yeast and blend until velvety and smooth.
  2. For the poached turkey, add the coconut milk and vegetable broth to a pot on medium heat and bring to a simmer; add the turkey breast, salt and oil. Cook until the turkey is cooked through, about 20 minutes. Remove from heat and allow the turkey to cool for 10 minutes in the broth. Remove and shred with a fork, combining with corn and beans, then season with chili powder, cumin, brown sugar and oregano.
  3. To assemble, start with a spoonful of cheese sauce at the bottom of your baking vessel- I used a loaf pan; then add 2 tortilla shells, cover with cheese, spoon over the turkey, bean and corn mix, then finish with a sprinkle of cilantro leaves; repeat this three times, leaving the top exposed.
  4. To finish, bake in an oven preheated to 395F for 12 minutes. Serve hot sauce, sour cream, guacamole and salsa.

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