Leftover Turkey, Rice, and Black Bean Bake is the perfect use of holiday leftovers. Healthy and delicious flavors make this an easy post-holiday meal.
Calling this a recipe would be like calling the scribbles my toddler makes “art”. This is more of a loose guideline on how to kick dinner’s butt and use up a bunch of odds and ends from a big holiday meal. No fridge full of leftovers? I got you covered; see the recipe notes.
Can I tell you the best part of making this for dinner? Can I? Please? You use one dish. One. There is no mixing, no sauteing, no nothin’. Just one dish, a cozy blanket of foil, and yah bake it.
I have made this Leftover Turkey, Rice, and Black Bean Bake multiple times and each time the ingredients vary depending on what is in my fridge. I have used cooked turkey after Thanksgiving and even raw chicken breasts that I nestled in the rice. Nestled. Black beans and onions always make an appearance, but the other veggies have been swapped out for various things. This dish is a blank canvas and the contents of your fridge are your oyster. Wait. Scratch that. Mixing metaphors here.
You know what would be awesome in this dish? Whatever is in your fridge. Boom.
Every few months, I make a huge batch of black beans in my Instant Pot using this recipe. I freeze the beans in mason jars for homemade soups, side dishes, and recipes just like this. Even better, for the price of three cans of organic black beans, I can get over seven pints of homemade.
I have even contemplated using quinoa in this Leftover Turkey, Rice, and Black Bean Bake. While it would be delicious, I guess I’d have to change the name of it, right? First world problems my friend, first world problems.
Leftover Turkey, Rice, and Black Bean Bake
- 1 cup rice
- 1/2 onion, chopped
- 3 stalks celery, chopped
- 3 cups chopped turkey
- 1 can black beans, drained
- 1 cup frozen or fresh corn kernels
- 2 cups thin salsa or enchiladas sauce
- 1/2 cup shredded cheese
- salt and pepper to taste
Preheat the oven to 350 degrees.
Place rice in the bottom of an 8x8 baking dish. Add the onion, celery, turkey, corn, and beans.
Pour the enchiladas sauce over the top of the dish. Use a fork to make sure all the rice is mixed in with the liquid.
Cover with foil and bake for 50 minutes. Uncover, add the cheese and bake other 5 minutes.
Top with hot sauce, cilantro, sour cream, or your toppings of choice.
No leftover turkey? Place raw chicken breasts in the dish and bake for the same amount of time.