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Turkey and Black Bean Enchilada Casserole

When I don’t feel like pulling out the slow cooker, my next favorite weeknight meal is this warm black bean enchilada casserole! This recipe is easy and tasty. What’s even better is that it's gluten-free, and could also be made dairy-free, vegetarian or vegan. —Kristine Fretwell, Mission, British Columbia
  • Total Time
    Prep: 25 min. Bake: 25 min. + standing
  • Makes
    8 servings

Ingredients

  • 1 pound lean ground turkey
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1-1/2 teaspoons garlic powder
  • 1-1/2 teaspoons ground cumin
  • 1 can (15 ounces) tomato sauce
  • 1 can (14-1/2 ounces) stewed tomatoes, undrained
  • 1-1/2 cups salsa
  • 1 can (15 ounces) black beans, rinsed and drained
  • 8 corn tortillas (6 inches)
  • 2 cups shredded reduced-fat Mexican cheese blend, divided
  • Optional: Shredded lettuce, chopped tomatoes, plain Greek yogurt and chopped fresh cilantro

Directions

  • Cook the turkey, pepper, onion and spices in a large skillet over medium heat until meat is no longer pink. Stir in the tomato sauce, stewed tomatoes and salsa; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, breaking up tomatoes with the back of a spoon. Stir in beans; heat through.
  • Spread 1 cup meat mixture into a greased 13x9-in. baking dish. Top with 4 tortillas. Spread with half the remaining meat mixture; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat mixture.
  • Cover and bake at 350° for 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until bubbly and cheese is melted, 5-10 minutes longer. Let stand for 10 minutes. If desired, serve with toppings.
    Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Pr°eheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with toppings.
Nutrition Facts
1 piece: 313 calories, 12g fat (5g saturated fat), 54mg cholesterol, 853mg sodium, 31g carbohydrate (6g sugars, 6g fiber), 25g protein. Diabetic Exchanges: 3 medium-fat meat, 2 starch.

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  • darlyn29
    Jun 26, 2020

    I make this gluten-free and vegetarian by omitting the meat as the posting suggests. It is flavorful and filling. We love a good enchilada and this is a great twist to make for a crowd. This recipe is a keeper!