Ingredients
2 tablespoons olive oil, plus more for brushing
2 tablespoons all-purpose flour
1/4 teaspoon ground coriander
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 can (15 ounces) tomato sauce
Salt
1 small onion, cut into 1/4-inch dice (about 1/3 cup)
12 ounces ground turkey
8 corn tortillas (6 inches in diameter)
1/3 cup frozen corn, thawed
1/3 cup rinsed and drained canned black beans
2 plum tomatoes, seeded and cut into 1/4-inch dice (about 1/2 cup)
Freshly ground pepper
1 3/4 cups shredded Monterey Jack cheese
Preparation
Preheat oven to 350 degrees. Heat 1 tablespoon oil in medium pan over medium-high heat. Stir in flour, ground coriander, chili powder, and ground cumin; add tomato sauce, 1 cup water, and 3/4 teaspoon salt. Simmer 10 minutes.
Heat remaining tablespoon oil in a large skillet over medium-high heat; add onion and turkey. Cook, stirring, until browned, 10 minutes. Brush tortillas with oil; warm in oven 3 minutes.
Stir corn, beans, and tomatoes into turkey; season with salt and pepper. Spread 1/2 cup sauce in an 8-inch baking dish. Top each tortilla with a spoonful of sauce, 1/2 cup turkey, and 1 tablespoon cheese. Roll up; place in dish. Cover with remaining sauce and cheese. Bake until heated through, 15 minutes.
