I hope everyone had a wonderful Thanksgiving. Now what to do with all the leftover turkey?


  • 1/2 Yellow Onion
  • 1 Garlic clove
  • 1 1/2 Cups shredded leftover Thanksgiving Turkey
  • 1 1/2 Tbsp. Korean pepper paste (Gochujang)
  • 1/4 Cup canned whole kernel corn
  • 1/4 Cup canned black beans
  • 2 Cups shredded Mexican blend cheese
  • Corn tortillas
  • Toothpicks
  • Cooking Oil

[Optional: Food Safe Disposable Gloves, it makes mixing easier & faster. Plus it keeps your hands from smelling like Korean pepper paste.]


  1. Drain and rinse the corn & black bean. Set aside.
  2. Finely chop the onion and set aside in a small bowl. Peel and mince the garlic. Set aside in the same bowl as the onion.
  3. In a large mixing bowl, add the turkey and Korean pepper paste (Gochujang).
  4. Put 1 Tbsp. of cooking oil in a frying pan over medium high heat. Sauté the onion and garlic for 1-2 minutes. Remove from stove and add to mixing bowl.
  5. Add cheese, corn and black bean to the mixing bowl with turkey. Put on your food safe gloves and start mixing. Make sure to mix well.
  6. Pour cooking oil in frying pan up to quarter of the way. Put on medium high heat.
  7. Warm up some tortillas in the microwave with a damp towel. This helps the tortillas from cracking when rolling.
  8. Take a warm tortilla, spoon some filling, roll, and secure with toothpicks. Repeat Steps 7 + 8 until all filling are used up.
  9. Fry the taquitos in batches. Cook each side until golden brown and crispy. Set on plate with paper towel to help drain the oil.
  10. Remove the toothpicks before serving. Enjoy!