1 can of black beans, rinsed -or- use one can refried beans
1.5 10 oz cans red enchilada sauce
2 cups shredded mozzarella
1 cup sliced or diced red onion
1 cup sliced or diced red bell pepper
1/2 cup diced black olives
18 corn tortillas
2-4 tablespoons chicken broth
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon cumin
1/2 teaspoon creole seasoning
1/2 teaspoon garlic salt
Preheat oven to 425 degrees.
Place a skillet over medium heat. Brown ground turkey until completely cooked. Add 1 can of enchilada sauce, chili powder, garlic powder, onion powder, and cumin.
In a magic bullet or blender, blend together beans, creole seasoning, and garlic salt with 2 tablespoons of chicken broth (can also use beef broth). Add additional tablespoons of chicken broth if necessary to blend until smooth.
Spray/oil a 9 x 13 glass pan, and layer bottom with 6 corn tortillas. Then layer with turkey meat mixture, then 1 cup of cheese.
Layer again with tortillas, black beans, turkey meat mixture, then layer with 1/2 the second can of enchilada sauce. Layer on 1/2 cup of red onion and 1/2 cup of red pepper.
Layer again with tortillas, remaining beans, then remaining red onion and red papper, then black olives. Finally, layer second cup of cheese.
Bake for 20-22 minutes, until cooked through.
Cool 5 minutes, then serve with Greek yogurt, avocado, green onions, or lettuce to garnish.
*You can substitute canned refried beans for black beans. To make these, heat in a skillet with 1/2 tablespoon of butter, and add creole and garlic salt.
Serving Size1 piece
Amount Per Serving
% Daily Value
Total Fat12.3 g
Saturated Fat4.7 g
Unsaturated Fat3.2 g
Total Carbohydrates42.6 g
Dietary Fiber7.2 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Slim Sanity at https://slimsanity.com/mexican-lasagna/