Ingredients

1/2 lb. ground turkey

1 cup onions, chopped

1 clove garlic minced

1 teaspoon chili powder

1/2 teaspoon ground cumin

1 (15-oz) can black beans: rinsed and drained

1 can Rotel, drained

1 cup fat free sour cream

1/2 cup corn kernels

1/4 cup fat free cottage cheese

1/4 teaspoon garlic powder

4 Low-Carb Tortillas

1 (10-oz) can enchilada sauce (I prefer red)

1/2 cup shredded reduced-fat Cheddar cheese

Preparation

  1. Coat a 9" square pan with cooking spray.
  2. In a large nonstick pan, cook the ground turkey, onions, garlic, chili powder and cumin over medium-high heat until onions are tender and beef is no longer pink.
  3. Stir in black beans and Rotel and mix well.
  4. Remove from heat and set aside.
  5. In a small bowl, stir together sour cream, corn, cottage cheese and garlic powder.
  6. Place 2 tortillas, overlapping on the bottom of pan.
  7. Top with half the meat mixture, half the sour cream mixture and half the enchilada sauce.
  8. Repeat layers.
  9. Cover casserole with foil.
  10. Bake at 350 degrees for 30-35 minutes, until heated through.
  11. Remove from oven: sprinkle with cheese evenly over the top of the casserole.
  12. Bake uncovered for about 10 minutes, until cheese is melted.
  13. Remove from oven and let sit for about 10 minutes to set.