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Enchilada Casserole

Print Recipe
Prep Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: Latin
Ingredients Method Notes

Ingredients
  

  • 2 tsps Olive Oil Extra Virgin
  • 1 pound Extra Lean Ground Turkey 99% turkey breast
  • 1 can Black Beans drained and rinsed
  • 1 cup Salsa
  • 1 cup Enchilada Sauce
  • 4 Corn Tortillas Large
  • 2 cups Frozen Corn
  • 8 oz Cheddar Cheese shredded

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a baking dish with 1 TBSP oil.
  2. Heat a large pan over medium-high heat and add remaining 1 TBSP oil. Cook the ground turkey, breaking it up as it cooks, until no longer pink. Stir in the black beans, salsa and enchilada sauce. Set aside.
  3. Line the baking dish with half the tortillas, then layer half the turkey mixture, half the corn, and half the cheese overtop. Repeat the layers with the remaining ingredients. Bake for 25 minutes.
  4. Cut into slices and serve with microwaved steamed green beans (or another green vegetable).

Notes

  • ALLERGEN INFO
    • MILK/DAIRY (cheese), CORN (tortilla & corn)
  • Student Involvement
    • Cook turkey in skillet (advanced), measure and assemble ingredients in baking dish (emerging).
  • Plant-Based Option
    • Turkey could be replaced by firm tofu to make this a plant-based meal. To make vegan, also omit the cheese.
  • Flavor & Toppings
    • Add chopped garlic and onions (can be frozen or pre-chopped) when cooking the turkey. Top with sliced green onions, plain greek yogurt, cilantro, or sliced avocado.