1 15-ounce can of low-sodium black beans (rinsed and drained)
1-2 tablespoons taco seasoning
8 corn tortillas
3/4 cup nonfat sour cream
1/3 cup low-fat Mexican cheese blend
1/3 cup of fresh cilantro, chopped
Heat oven to 350°. Brown ground turkey and chopped onions in a large skillet for about 10-12 minutes or until thoroughly cooked, stirring constantly. Drain well and rinse with warm water to remove all fat. Return beef and onions to skillet.
Add corn, black beans, tomatoes, jalapeño and taco seasoning mix to the pan. Mix well. Then, reduce heat and simmer for 5 minutes.
Meanwhile, spray a 12×8-inch (2-quart) baking dish with nonstick cooking spray. Cut each tortilla in half, then place 8 halves in the sprayed baking dish, overlapping slightly.
Spoon half of the beef mixture evenly over tortillas. Spoon sour cream over beef mixture and spread evenly. Top with remaining 8 tortilla halves and remaining beef mixture.
Cover tightly with foil & freeze for later OR cook as directed below.
Bake in the oven for 25 minutes 350°.
Remove from oven and sprinkle with cheese. Cover, then let stand for 5 minutes or until the cheese is melted. Sprinkle with chopped cilantro and serve with fresh chopped lettuce, tomatoes, salsa, black olives and toppings of your choice.
Serving Size: 4-5
Total Fat: 10 g
Saturated Fat: 3 g
Trans Fat: 0 g
Sodium: 319 mg
Sugar: 4 g
Carbs: 18 g
Protein: 23 g