1 tsp olive oil
1 small onion, minced
2 cloves of garlic, minced
1 pound ground turkey
2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp cayenne pepper
1 1/2 tsp dried oregano, crushed
1 Tbsp vinegar
1 can black beans rinsed and drained
1 jar Newman's Own® All Natural Bandito Salsa
3/4 cup low-sodium chicken broth
6 flour tortillas, cut into 1-inch strips
3/4 cup low fat Monterey Jack cheese
1/3 cup low fat yogurt
fresh cilantro, chopped
black olives, sliced
Heat oven to 325 degrees. Heat olive oil over medium heat in a large non-stick skillet. Cook onion and garlic until softened, about 5 minutes. Add turkey, chili powder, cumin, cayenne, oregano, and vinegar, and cook until turkey is no longer pink. Stir in black beans; remove from heat.
Mix salsa and chicken broth in medium bowl. Spread a thin layer along the bottom of a 2-quart baking dish. Top with half of the tortilla strips, and half of the turkey mixture and half of the salsa mixture. Repeat the layers and sprinkle with cheese.
Bake until bubbly hot, about 25 minutes. Top each serving with a dollop of yogurt, some fresh chopped cilantro, and sliced black olives.
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