Gluten Free Mexican Lasagna Recipe
Servings: 6 people
Calories: 536kcal
Ingredients
- Gluten-free non-stick cooking spray
- 1 tablespoon olive oil
- 1 white or yellow onion chopped
- 1 pound lean ground turkey
- 1 (16 ounce) jar mild or medium salsa (depending on your heat preference), divided use
- 1 teaspoon ground cumin
- ½ teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 (15 ounce) can black beans, rinsed and drained
- ½ - ¾ cups water
- 8 gluten free corn tortillas
- 4 cups grated Mexican cheese blend a combo of cheddar and Monterey Jack
- 1 (2.25 ounce can) sliced black olives, drained
- 2 scallions sliced
- 1 large tomato diced
- ¼ cup cilantro leaves coarsely chopped
- ½ cup sour cream for serving
Instructions
- Preheat oven to 425 degrees. Spray an 11 by 9 inch (or similar) baking pan with non-stick, gluten-free cooking spray.
- In a large skillet over medium-high heat, heat the olive oil. Add the onion and cook until softened, about 5 minutes. Add the turkey and cook until browned, about 5 minutes.
- In a blender, combine 1 cup salsa, the cumin, salt, pepper, black beans, and ½ cup water. You should have a thick sauce. If not, add more water, 1 tablespoon at a time until a thick but pourable sauce is achieved. Drain any fat from the turkey and add the black bean sauce. Cook for another 2 – 3 minutes until heated through.
- Cut the tortillas into quarters. Spread half the black bean/turkey sauce into the prepared pan. Layer in half the tortillas, add half the cheese and repeat the layering. Sprinkle the olives on top. Bake the casserole for 12 – 15 minutes or until the cheese is hot and bubbly. Top with the scallions, diced tomatoes, and cilantro leaves. Serve with sour cream and remaining salsa.
Nutrition
Calories: 536kcal | Carbohydrates: 20g | Protein: 39g | Fat: 33g | Saturated Fat: 18g | Cholesterol: 130mg | Sodium: 738mg | Potassium: 480mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1150IU | Vitamin C: 5.3mg | Calcium: 607mg | Iron: 1.9mg