Turkey & Black Bean Mexican Casserole

There isn’t much I like better mid week than Taco Tuesday at the Miller House. This Tuesday I revamped a Taste of Home recipe and came up with my Turkey & Black Bean Mexican Casserole!

DSC_0046

As I’ve mentioned before, we LOVE Mexican food at our house. Recipes like this one and the one below are some of our favorites.  I swear I must be half Mexican, half Italian with my deep love of Mexican food & pizza!

I’ve loved Mexican food for as long as I can remember. I remember one of my favorite dishes from when I was a kid, my Mom’s Beef Enchilada Casserole. Oh the cheesy, slightly spicy mess of it still makes my mouth water! I’m definitely going to have to create a healthier version of it and share with you all.

But today, I want to share this tasty Mexican casserole that was a big hit at our house…even my 14 month old loved it!

First, gather all your ingredients and get chopping! I like to prep all my veggies and get my spices out before I start cooking. Goes so much faster that way!

DSC_0021

Next, place a large nonstick skillet over medium heat and coat the bottom with about 1 tablespoon olive or grape seed oil. Add in 1 tsp chopped garlic, 1/2 medium chopped onion, & 1 chopped red or green pepper. Cook for about 3 minutes or until onions are translucent.

DSC_0026

Toss in the lean ground turkey. Cook until meat is no longer pink, or about 10 minutes.

 

DSC_0030

Now it’s time to spice things up! Stir in chicken stock, flour, chili powder, garlic powder, cumin, coriander & salt. Bring to boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until thickened.

DSC_0034

While things are simmering and smelling awesome in your skillet, open the can of black beans, drain & rinse, & get mashing. I just use my handy potato masher to do this. Add in the 1/2 cup salsa of your choice. I love this Kramer’s Homemade Salsa but go with whatever floats your boat! Mix this up and get ready to layer.

DSC_0040

Place two tortillas in a round 2-1/2-qt. baking dish coated with cooking spray. Layer with half of the meat mixture, bean mixture and corn; repeat layers. Top the whole thing of with the sharp cheddar cheese.  Now it’s ready to bake!

DSC_0043

Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through and cheese is all melted and bubbly. Remove and let it stand for about 5 minutes before cutting. I like to pile on the toppings with this one. The more avocado on a Mexican dish the better in my eyes!  But feel free to add/delete what ever toppings you like. I added lettuce, tomatoes, avocado,  & sour cream to mine.

DSC_0044

Oh look at that pile of cheesy tortilla goodness! Serve it up with a veggie of your choice and some chips & salsa and you’ve got a delicious Mexican meal to complete your Taco Tuesday!

Hope you enjoy!

Turkey & Black Bean Mexican Casserole

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients:

  • 1 Tbsp olive or grape seed oil
  • 1 Tsp chopped garlic
  • 1/2 medium onion, chopped
  • 1 Red or green pepper, chopped
  • 1.3 lbs lean ground turkey
  • 1 cup low sodium chicken broth
  • 1 Tbsp all-purpose flour
  • 1 Tbsp Chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp salt
  • 1 can (16oz) Black beans, mashed
  • 1/2 cup salsa
  • 4 whole wheat tortillas (8 inches)
  • 1 cup frozen corn
  • 1 cup shredded sharp cheddar cheese
  • Shredded lettuce, chopped tomatoes, chopped avocado, sour cream/plain greek yogurt, optional

Directions:

  • Place a large nonstick skillet over medium heat and coat the bottom with about 1 tablespoon olive or grape seed oil. Add in 1 tsp chopped garlic, 1/2 medium chopped onion, & 1 chopped red or green pepper. Cook for about 3 minutes or until onions are translucent.
  • Add lean ground turkey. Cook until meat is no longer pink, or about 10 minutes.
  • Stir in chicken stock, flour, chili powder, garlic powder, cumin, coriander & salt. Bring to boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until thickened.
  • While things are simmering, open the can of black beans, drain & rinse, & mash. I just use my handy potato masher to do this. Add in the 1/2 cup salsa of your choice and mix together.
  • Place two tortillas in a round 2-1/2-qt. baking dish coated with cooking spray. Layer with half of the meat mixture, bean mixture and corn; repeat layers. Top the whole thing of with the sharp cheddar cheese.
  • Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through and cheese is all melted and bubbly. Remove and let it stand for about 5 minutes before cutting.  Top with lettuce, tomatoes, avocado,  & sour cream.

Healthy Chicken Chimichangas

Jeff and I both enjoy a deep love of Mexican food. So, I try to make something with a mexi twist at least once a week. The recipe I made Friday night is one of our favorites, with some twists to “health-ify” it.

I made this from start to finish after work on Friday but you could definitely make the chicken mixture the night before and just warm it up to cut down on the preparation time. I also cut up some fresh yellow and green zucchinis, green beans, a little onion and garlic and sauteed them for a healthy side-dish.

All in all, AMAZING Mexican night at our house! 🙂

Healthy Chicken Chimichangas
Serves: 6 – 8

Healthy Chicken Chimichangas

Healthy Chicken Chimichangas

Ingredients:
1 lb chicken breasts
1/2 med onion, chopped
1/2 cup green or red pepper, chopped
1/2 cup carrots, chopped
2 tsp. minced garlic
1 Tbsp olive oil
salt and pepper to taste
2 cups natural beef gravy (or 2 packets beef gravy mix)
1 16 oz. can tomato sauce
1 1/2 tsp. chili powder
1 tsp. crushed red pepper
1 tsp. garlic salt
Tabasco to taste
1 can black beans, drained and crushed
1 cup cheddar cheese, grated
1 cup Monty Jack cheese, grated
6-8 large whole wheat tortillas

Directions:
Preheat oven to 350.
Heat oil on med heat in large non-stick pan. Add onion, green/red pepper & carrots. Saute for 3-5 minutes or until onion is opaque. Add minced garlic and rinsed chicken breasts. Salt and pepper to taste. Cook 15-20 minutes, flipping chicken once.
While chicken is cooking, heat gravy ( or mix gravy packets according to directions). Add 3/4 of the tomato sauce & half of spices to the gravy.
Once chicken is done, remove from pan, shred or thinly slice, and return to pan. (I added a little chicken broth to keep it moist at this stage) Add crushed black beans, mix well. Add remaining tomato sauce and other half of spices.
Spoon about 1/4 cup of chicken mixture into tortilla shells, roll up (folding the ends) & put into a greased 9″ x 18″ pan. Pour gravy over the top & add grated cheese. Bake uncovered for 30 minutes.

Enjoy!!