When I don’t feel like pulling out the crock pot, my next favorite weeknight meal is a warm casserole!  I’ve been hearing a lot of rave reviews about my Chicken Enchilada Casserole, so I wanted to come up with another!  Hubby (my taste tester) was out of town when I made this, but I had a close family friend over, and she loved it!  I was very happy with it too!  What’s even better is that this recipe is gluten free, and could also be made dairy-free and vegetarian/vegan.

Tex Mex Turkey Enchilada Casserole (Gluten Free)

Makes 8 servings

1 package extra lean ground turkey (454 grams)
1 medium onion, chopped
1 green bell pepper, chopped
1 tsp each garlic powder & cumin
1 19 oz can black beans, rinsed well and drained
1 14 oz can no salt added stewed tomatoes
1 14 oz can no salt added tomato sauce
1 cup salsa
12 6 inch corn only tortillas (if gluten free isn’t a concern, could also use 6 x 10 inch whole wheat, or low carb flour tortillas)
1 cup reduced fat (2%) Mexican blend cheese (for no-dairy, use your favorite cheese substitute – mine is Daiya)

Vegetarian/Vegan option: You could make this vegetarian or vegan by replacing the turkey with an extra can of black beans.

*Optional Toppings:
lettuce, shredded
tomato, chopped
0% fat greek yogurt
fresh cilantro

Preheat oven to 350 degrees.  In a skillet brown turkey, adding in onion & green pepper.  Add in garlic powder & cumin and mix until veggies have softened.  Add in tomato sauce, salsa & stewed tomatoes and simmer for a few minutes.  Stir in black beans and simmer a few minutes more.

Spray the bottom of a 9 x 13 inch baking dish with cooking spray.  Spoon in half of the turkey mixture, then 6 corn tortillas & 1/2 cup cheese.  Layer again with the other 1/2 of the turkey mixture, 6 tortilla, and finally the last 1/2 cup of cheese.

Bake uncovered for 20-25 minutes until its browned a bit on top and bubbly.  Allow to stand for a few minutes.  Cut into 8 servings.  Top with any of the Optional Toppings…

Nutrition (per serving)   Calories: 271   Fat: 5.6 g   Carbs: 35 g   Sugars: 5.7 g   Sodium: 551 mg   Fiber: 8.5 g   Protein: 24.4 g

Note: Sodium count should be less, but its difficult to know how much is subtracted when canned beans are rinsed.