Mexican Lasagna

So this is a recipe, that like chicken enchiladas, I am sure everyone has their own. For this one, I am going to break some of my rules and use some ground turkey meat, but you can most definitely just leave that out and you have yourself a dairy free, sugar free and gluten free Mexican lasagna! If you do leave out the turkey, I would suggest adding an extra can of beans- and quite honestly, this dish doesn't even need the meat! It is delicious, give it a try!

1 lb lean ground turkey breast

1 can black beans

1 can vegetarian re-fried beans 

1 can corn
1/2 red onion, chopped

1/2 bag soy cheese

8 blue corn (or regular corn) tortillas, cut in half

2 green onions, chopped

cilantro, chopped

1 medium jar of your fav enchilada sauce (or 1/2 a large can)

tomatillo sauce (optional)

1 orange pepper, chopped
1 red pepper chopped
1 tablespoon chili powder
1 teaspoon garlic powder
salt and pepper
1 teaspoon oregano
2 tablespoons vegetable stock

Directions

• In a skillet, add 1/2 tablespoon olive oil and add onion. Cook until tender.
• Then brown turkey meat in the same pot. Because the turkey breast is so incredibly lean, you likely will not have to drain it. 
• Then when it is browned, add your seasonings, beans, corn, veggie stock, and bell pepper. 
• Mix to incorporate. 
• Cut your tortillas in half so they are easier to assemble. 
• Spray your baking pan and layer 1 layer of tortillas
• Follow with 1/2 of the meat mixture
• Add 1/2 of the enchilada sauce
• Sprinkle with cheese.
• Repeat the layers. 
• Bake, covered with aluminum foil, at 375 degrees for approximately 25 minutes. The lasagna should be bubbling. 
• Remove the aluminum and let bake another 5-10 minutes.
• Remove from the oven and sprinkle with cilantro and green onions. 
• Serve!