How to Make a Skinny Burrito Pie Casserole
Enjoy this scrumptious and skinny Mexican-inspired casserole with your family and friends.
Servings: 8 people
Calories: 311kcal
Ingredients
- 1 pound ground turkey
- 2 garlic cloves minced
- 1 yellow onion small, diced small
- 1 red bell pepper diced small
- 15 ounces black beans canned or roasted
- 1 cup corn kernels frozen, canned, or roasted
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 15 ounces red enchilada sauce can, no sugar added
- 4 whole-wheat tortillas 8 inch
- 1 cup cheddar cheese fat-free, shredded
- 1/2 cup Greek yogurt plain
- 2 tablespoons cilantro leaves fresh, chopped
Instructions
- Preheat the oven to 400 degrees. Spray a 9 x 13 inch casserole dish with non-stick spray and set aside.
- In a large skillet, cook the ground turkey, breaking the turkey into small pieces as it cooks. About halfway through cooking, add the garlic, onion, pepper, black beans, corn, chili powder, and cumin. Continue to cook until onions and peppers are soft and the turkey is cooked through. Drain off any excess liquid.
- Pour about half of the enchilada sauce into the bottom of the casserole dish and place two of the tortillas into the bottom on top of the sauce. It's ok if the tortillas overlap. Spoon half of the meat mixture on top of the tortillas and pour half of the remaining enchilada sauce on top sprinkle with half the cheese. Place the last two tortillas on top and repeat the process. Ending with the cheese.
- Back for 15 to 20 minutes or until the cheese is melted and bubbly. Let set for 5 minutes before serving. Top with yogurt and cilantro.
Nutrition
Serving: 0.75cup | Calories: 311kcal | Carbohydrates: 35g | Protein: 26g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 1120mg | Potassium: 463mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1600IU | Vitamin C: 24mg | Calcium: 186mg | Iron: 3mg |
| SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7