This Mediterranean take on a Mexican enfrijoladas recipe is healthy and super easy to make, with all of the sauce ingredients getting blended together! It's packed with protein, and is seriously delicious.
1/2tsp pink Himalayan salt, or table salt(decrease if limiting sodium intake)
the juice of 1/2 of a lemon, plus 1 tbsp for yogurt sauce
6ozplain greek yogurt
1poundlean ground turkey or chicken
2tbspextra virgin olive oil
2whole wheat pita breads, cut in half to make 4 pockets (if your family are big eaters, you can make more! There will be enough sauce)
1/4cupfinely chopped red onion
1avocado, peeled and cubed
1/4cupcilantro or parsley
1/4cupfeta cheese
Instructions
Blend together the black beans in their liquid, onion, garlic, cumin, paprika, oregano, salt and lemon juice until a smooth sauce forms, about 60 seconds.
In a separate small bowl, mix together the Greek yogurt, 1 tbsp lemon juice, and a pinch of salt and pepper. Set aside for later.
Heat the olive oil a large cast iron skillet over a med-high grill or stove top. Add the ground turkey meat to the skillet and cook until completely cooked through and no longer pink, 8-10 minutes. Remove the meat from the skillet, set aside, and place the skillet back on the heat source.
Pour the bean mixture into the empty skillet. Heat it over medium heat, stirring frequently. While the bean mixture is simmering, you have the option to grill the pita pockets by placing them on the grill for 2 minutes per side. If you don't have a grill, you can place them under your broiler for 30 seconds each side.
Using tongs, dip each pita pocket into the bean puree, turning to coat and leaving for about 10 seconds per side. Transfer to the plate you will serve them on.
Fill the inside of each dipped pita pocket with the cooked ground turkey. Add more bean sauce to the top and drizzle with the lemon Greek yogurt sauce. Top with chopped red onion, avocado, feta and parsley or cilantro. Enjoy!
Notes
TIPS
To make it ahead of time, make the bean sauce and store it in the refrigerator in an airtight container for up to 2 days. When you are ready to make it, follow the steps after heating the sauce up in a skillet.
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