Ingredients Jump to Instructions ↓

  1. 1 small onion, finely chopped

  2. 1/2 teaspoon garlic powder

  3. 1 teaspoon vegetable oil

  4. 1 pound lean ground turkey

  5. 1 tablespoon vinegar

  6. 2 teaspoons chili powder

  7. 1 1/2 teaspoons dried oregano

  8. 1/2 teaspoon ground cumin

  9. 1/4 teaspoon cayenne pepper

  10. 1 (15 ounce) can black beans, rinsed and drained

  11. 1 (16 ounce) jar salsa

  12. 3/4 cup reduced-sodium chicken broth

  13. 8 (8 inch) fat-free tortillas

  14. 1/2 cup shredded reduced-fat Monterey Jack cheese

  15. 1/3 cup reduced-fat sour cream

Instructions Jump to Ingredients ↑

  1. In a skillet, saute onion and garlic powder in oil until the onion is tender. Add turkey, vinegar, chili powder, oregano, cumin and cayenne; cook and stir over medium heat until turkey is no longer pink. Stir in beans. Remove from the heat. Combine salsa and broth; spread a thin layer in a 2-1/2-qt. baking dish coated with nonstick cooking spray. Cut tortillas into 1-in. strips and then into thirds; arrange half over salsa mixture. Top with half of the turkey mixture and half of the remaining salsa mixture. Repeat layers. Sprinkle with cheese. Cover and bake at 350 degrees F for 25 minutes or until bubbly. Top servings with sour cream.


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