One of the layers before cooking in a delicious casserole recipe sent to me by Gillian! It was yummy and originally came from Clean Eating Magazine. Healthy and low fat:)
I exchanged the whole wheat tortillas for corn tortillas, and used chicken. I also added 1/2 cup of water to the chicken pepper mixture as it was cooking to add a bit of moisture and added a dash of salsa. ( Actually I used some precooked chicken meat from a Rotisserie chicken I had and just warmed it up with the pepper mixture)
1 large red onion, halved, sliced lengthwise
½ red bell pepper, sliced into 1 ½ inch strips
½ green bell pepper, sliced into 1 ½ inch strips
2 tsp canola oil
1 lb boneless skinless turkey breast or 1 lb lean pork cutlet, sliced into 2 inch strips or chicken
3 large cloves garlic, sliced
1 tbsp cumin
2 ½ tsp chili powder
½ tsp ground black pepper
3 medium low-fat whole-wheat or corn tortillas,divided
1 15 oz can black beans, drained
2 tomatoes, chopped, divided
1 cup baby spinach, divided
1/2 cup low-fat cheddar cheese, shredded
½ avocado (alligator pear!), diced
Preheat oven to 350.
In a large skillet, sauté onion and bell peppers in oil for 5 minutes over medium-high heat.Add meat, garlic and seasonings. Cook for 8 minutes.Add a bit of water if too dry.
Prepare casserole: In an 8×8 inch clear glass dish, begin to layer ingredients. Place 1 tortilla on bottom and add ¼ of turkey/vegetable mixture, 5 oz of black beans, ¼ cup of tomatoes, and ¼ cup spinach. Continue with second tortilla, following the same order of ingredients and amounts. Bake for 20 or so min until top is bubbly. Let cool for 5 to 10 min.
When serving, top each casserole piece with 2 tsp chopped avocado.Best enjoyed within 4 to 5 days; store in fridge in airtight container. (Top with plain yogurt too if you like sour cream on these kinds of dishes. It tastes wonderful.)