This recipe is a bit different in that it uses Mexican as well as Italian ingredients. It is probably not actually a vintage recipe but is one I have had for some years. It is a good way to use leftover turkey or you can make it with deli turkey or with chicken.
2 cups chopped or shredded cooked turkey
1 can (15-oz) black beans
1 can (14.5-oz) petite diced tomatoes, drained
1/2 cup chopped cilantro
1 tsp cumin
2 cups green enchilada sauce
2 pkgs (9-oz each) refrigerated cheese ravioli
1/2 cup sliced green onions
1 cup shredded Mexican 4-cheese blend
Preheat oven to 400 degrees.
Light grease an 11 x 7-inch baking dish; set aside.
Combine the beans, tomatoes, cilantro, and cumin together in a bowl.
Spread 1/2 cup of the enchilada sauce in the bottom of the prepared baking dish. Arrange 1 package of the ravioli over the sauce. Top ravioli with half the bean mixture and half the turkey, half the green onions, and another half cup of the enchilada sauce. Repeat the layers then pour the remaining enchilada sauce over all. Sprinkle with the cheese.
Bake, uncovered, at 400 degrees for approximately 30 minutes or until bubbly and lightly browned.
Remove from the oven and allow to set for 15 minutes before serving.
Yield: 6 servings
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