1 lb. ground turkey (optional, leave out if you want vegetarian)
1-2 cloves garlic minced
1/2 c. salsa
1 t chili powder
1 t cumin
1/2 onion diced
1 pepper (green, red or yellow) diced
1 can black beans, drained
1 can diced tomatoes, with juice
1 sm. can green chiles, with juice
1 can enchilada sauce mild or hot (I use hot! but it can make it pretty spicy!)
1 1/2 -2 c. shredded cheese (chedder, monterey jack or colby, etc)
flour or corn tortillas
preheat oven to 350 degrees
in a large frying pan or wok, brown turkey for a few minutes, then add garlic, salsa, chili powder, cumin, onion and pepper. Cook until turkey is done then add black beans, tomatoes, and green chilis and let simmer for about 10 minutes.
in a deep baking dish, pour a spoonful of enchilada sauce on the bottom and place tortillas in a single layer lining the bottom. Spoon some of the meat mixture on top, top with cheese and lg. spoonful of enchilada sauce. Repeat layering until you reach the top of the baking dish or are out of meat mixture. Top with a layer of tortillas and pour the rest of the enchilada sauce on top.
bake for 35-40 minutes until bubbly in center. You may want to line the bottom shelf in tin foil because this dish does have the possibility of making a mess in your oven.
serve as you would lasagna, you can put a dollop of sour cream on top too.
**all measurements are approximate, I don't use measuring tools with this recipe so season to your own taste. might want to add salt and pepper too (kinda forgot those two.. :) )