Healthy Enfrijoladas de Picadillo

• 1 lb ground turkey or ground beef
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium potato, peeled and diced
• 1 carrot, peeled and diced
• 1/4 cup peas
• 2 large tomatoes, finely chopped
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon cumin
• Salt and pepper to taste
• 12 corn tortillas
• 3 cups black beans, cooked and mashed
• 1 cup chicken or vegetable broth
• 1 chipotle pepper in adobo sauce, finely chopped (optional)
• 1/2 cup queso fresco or feta cheese, crumbled
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Sour cream for garnish (optional)
• Avocado slices for garnish (optional)

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sauté until they begin to soften.
2. Add the ground turkey or beef to the skillet. Cook, breaking up the meat with a spoon, until browned and cooked through.
3. Mix in the diced potato, carrot, and peas, stirring well to combine with the meat.
4. Stir in the chopped tomatoes, cinnamon, cumin, salt, and pepper. Cook for another 5-7 minutes, or until the potatoes and carrots are tender.
5. In a separate pan, warm the mashed black beans over medium heat. Gradually stir in the chicken or vegetable broth to achieve a sauce-like consistency. Add the chipotle pepper if using, and season with salt to taste.
6. Warm the corn tortillas in a dry pan or in the microwave until they are pliable.
7. Spread a portion of the black bean sauce onto each tortilla, add a spoonful of the picadillo mixture, and roll up the tortilla.
8. Place the rolled tortillas in a serving dish, seam side down.
9. Pour the remaining black bean sauce over the enfrijoladas.
10. Sprinkle crumbled queso fresco or feta cheese, chopped red onion, and cilantro over the top of the enfrijoladas.
11. Garnish with sour cream and avocado slices if desired.