Serves 4. \r\n

\r\nPreheat the oven to 450°F. Heat a large nonstick sauté pan over medium-high heat. Add the ground turkey and cook, stirring to break it up a little, until it is just cooked through, about 4 minutes.\r\n

\r\nMeanwhile, using flameproof tongs, char the tortillas lightly on each side over an open flame, or toast them under a preheated broiler. Keep the tortillas warm by covering them with a clean kitchen towel as you go.\r\n

\r\nStir the black bean dip into the turkey. Season with salt and pepper to taste.\r\n

\r\nLay the tortillas on a work surface, and divide the turkey mixture among them. Fold the sides of the tortillas in over the filling and roll the tortillas up tightly to encase the filling. Lay them side-by-side in a 9x13-inch baking dish.\r\n

\r\nSpoon the salsa over the tortillas, and sprinkle with the cheese. Bake until the cheese is bubbly and the enchiladas are hot throughout, 10 to 12 minutes.\r\nSprinkle the cilantro over the enchiladas, and serve.\r\n

\r\nIceberg Salad: \r\n
\r\nMakes 4 enchilada garnishes. \r\n

\r\nPlace the sliced red onions in a small stainless steel bowl. With a fine grater or zester, zest the skin of 1 lime over the onions. Cut the whole limes in half cross wise and squeeze all the juice over the onions and add a tiny pinch of salt and mix. Make sure all the onions are in the lime juice; you can use the squeezed limes as a weight to push down any onions sticking out of the juice. The onions will keep up to 3 days in the refrigerator in a container with a tight fitting lid.\r\n

\r\nMeanwhile, mix the iceberg, red onions and cilantro in a bowl, season with salt, pepper and adobo powder.