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Healthy Enchilada Lasagna

8 Mar

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I actually managed to get home before 7pm last night! [As an aside, I guess getting home by 7pm isn’t a huge accomplishment when you get to work at 6:15am.] I wanted to surprise Rafe and actually have dinner ready before he got home, which basically never happens these days.

Enchilada lasagna is just about the easiest thing you can make. Most of the ingredients come out of a can, and those that don’t are super duper easy to prep as well. This recipe made both one large rectangular and one regular square glass pan’s worth. With the lean turkey, you’ve got lean protein and with the beans, it’s just darned good for you. And it makes for great leftovers.

If you want, you can skimp on the cheese, and add more yogurt after the fact instead.

Ingredients

  • 20 oz ground turkey (I used the 93/7 lean kind)
  • 1 large can of peeled whole tomatoes
  • 2 cans black beans
  • 1 small can sliced black olives
  • 1 zucchini, grated
  • 2 carrots, peeled and grated
  • salt and pepper
  • 1 small can of green enchilada sauce
  • dash of Sriracha or hot sauce if you’re game
  • corn tortillas– probably about 12
  • 1/2 to 3/4 c grated cheese (cheddar and/or jack)
  • toppings: non-fat Greek yogurt, sliced green onions, and cilantro

Instructions

  • Pan fry turkey in a non-stick fry pan (or regular fry pan with a spritz of Pam) until cooked through and brown. Break up the big chunks as you cook it.
  • Throw everything into a large bowl– tomatoes, beans, olives, zucchini, carrots, and cooked (and drained) turkey. Salt, pepper, and Sriracha as needed.
  • Pre-heat oven to 375. Start with a thin layer of enchilada sauce on the bottom of the glass dish. Next lay down a layer of corn tortillas (cut them to make sure each part of the glass dish has some coverage). Then put a layer of the bean/meat mixture on, covering evenly. Pour a bit of enchilada sauce on top, and then start the next layer of corn tortillas. Continue like this (tortilla, meat, sauce, and so on).
  • Once you reach the top, put on one last layer of tortilla and cover with enchilada sauce and cheese.
  • Bake for ~15 min, or until the top is melty. Then broil for ~3 min or until top is crispy as well.
  • Top with toppings– Greek yogurt, green onions, and cilantro.
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