Black bean and turkey tinga with avocado crema

• sunflower oil↗2 tbsp 2 tbsp
• onion↗1 large 1 large

  finely chopped

• garlic cloves↗3 3

  minced

• light brown soft sugar↗1 tsp 1 tsp
• oregano↗1 tbsp 1 tbsp
• cumin seeds↗1 tsp 1 tsp
• chipotle paste↗1 tsp 1 tsp
• red wine vinegar2 tsp 2 tsp
• canned chopped tomatoes400g can 400g can
• chicken stock cube↗½ ½
• black beans↗400g can 400g can

  drained, not rinsed

• leftover roasted turkey400g 400g

  shredded

• tortilla chips

  or soft tortillas, boiled rice, cilantro, feta, chopped red onion and lime wedges, for serving

• avocado↗2 2

  – frozen ones work best, thawed

• lime↗1 1

  zest and juice

• насіння кмину↗1 tsp
• зубчик часнику↗½

Step-by-step instructions

1. 1

   Heat the oil in a shallow pan or pot. Add the onion, season with a little salt and cook over medium‑low heat for 8‑10 minutes until soft and beginning to brown. Add the garlic, brown sugar, oregano and cumin seeds, cook a few minutes, then add the chipotle paste and cook a few more minutes, stirring constantly. Pour in the vinegar and let it simmer for a minute, then add the tomatoes and 100 ml water, first stirring the contents of the can, then pour in the broth and bring to a boil.

2. 2

   Simmer for 10 minutes until the sauce reduces and thickens slightly, then add the black beans and cook for 5 minutes. When the beans are heated through, stir in the turkey and lower the heat.

3. 3

   While the tinga is cooking, if you want avocado crema, place all the ingredients in a food processor with the seasonings and blend to a smooth paste, then transfer to a bowl. Serve the tinga with the crema and, at your choice, tortilla chips, soft tortillas or rice. Optionally sprinkle with cilantro, feta crumbs and finely chopped red onion, and serve with lime wedges on the side for squeezing.