Turkey & Bean Tortilla Bake
You could completely assemble this dish ahead of time and refrigerate (covered) until about 45 minutes before serving. Let the casserole warm up a bit at room temperature while you preheat the oven.
  • 2-1/4 cups bottled mild to medium salsa
  • 1/3 cup chopped cilantro
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1-1/4 cups shredded roasted turkey breast (8 ounces)
  • 1 cup canned black beans, rinsed and drained
  • 3/4 cup frozen corn kernels, thawed
  • 1 small red onion, finely chopped
  • 9 corn tortillas (6 inches)
  • 1 cup shredded reduced-fat sharp Cheddar cheese

1. Preheat the oven to 350°F. Spray a 9-inch square glass baking dish with nonstick cooking spray.

2. In a medium bowl, stir together the salsa, cilantro, cumin, and coriander. In a separate bowl, combine the turkey, beans, corn, and red onion.

3. Place 3 of the tortillas in the bottom of the baking dish. Scatter half of the turkey mixture over the tortillas. Spoon 3/4 cup of the salsa mixture and 1/4 cup of the cheese on top. Repeat with another layer of tortillas, the remaining turkey mixture, 3/4 cup of the salsa mixture, and 1/4 cup of the cheese. Top with the 3 remaining tortillas, the remaining salsa mixture, and the remaining 1/2 cup cheese.

4. Cover and bake for 15 minutes. Uncover and bake for 10 minutes, or until piping hot and bubbling. Let sit for 10 minutes before serving.

Nutritional Information
Per serving: 412 calories, 7.4g total fat (3.5g saturated), 62mg cholesterol, 11g dietary fiber (1.7g soluble), 56g carbohydrate, 35g protein, 932mg sodium.
Good source of: calcium, fiber, folate, magnesium, niacin, potassium, selenium, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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