Mexican Lasagna

Ingredients


* 1 lb. ground turkey
* 1 tablespoon olive oil
* 3 garlic cloves, minced
* 2 onions, chopped
* 2 10 oz. cans black beans, drained and slightly mashed
* 1 tablespoon chili powder
* 1 tablespoon ground cumin
* 2 cups tomato sauce
* 1 10 oz. can stewed tomatoes, coarsely chopped
* 6 medium whole wheat tortillas
* 1 cup low fat shredded cheddar cheese



Directions

1. Preheat oven 350� F.

2. Saut� 1 onion, 1 garlic clove on high heat while breaking up meat. Cook until meat is no longer pink. Stir in black beans. Set saut� pan aside.

3. Heat oil in another saut� pan over medium heat. Saut� remaining onion, until soft. Add remaining garlic, chili powder and cumin, saut� for 30 seconds. Add tomato sauce and tomatoes with juice. Bring to a boil. Reduce heat to low, simmer partially covered for 20 minutes or until sauce is slightly thickened. Transfer all but 1/2 c sauce to meat and beans; Mix well.

4. Dip half the tortillas, one at a time, in the hot tomato sauce. Lay tortillas in the bottom of an 8.5 x 11 casserole dish. Spread half meat and bean mixture over tortillas. Sprinkle half the cheese over meat and beans.

5. Add another layer of tortillas and meat & beans mixture. Sprinkle with remaining cheese. Bake 35 minutes or until bubbly and cheese is melted. Let stand 5 minutes.

Serves 6.