1(16 ounce) jar mild or medium salsa (depending on your heat preference), divided use
½teaspoonkosher or fine sea salt
½teaspoonfreshly ground black pepper
1(15 ounce) can black beans, rinsed and drained
½ - ¾cupswater
8gluten free corn tortillas
4cupsgrated Mexican cheese blenda combo of cheddar and Monterey Jack
1(2.25 ounce can) sliced black olives, drained
¼cupcilantro leavescoarsely chopped
½cupsour creamfor serving
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.