2 tsp chili powder
1 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1 can (15 ounces) black beans, rinsed and drained
1 jar (16 ounces) salsa
3/4 cup low-sodium chicken broth
8 low-carb, fat-free tortillas
1/2 cup shredded reduced-fat Monterey Jack cheese
1/4 cup light sour cream
In a skillet, saute’ onion and garlic powder in oil until the onion is tender.
Add the turkey, chili powder, oregano, cumin and cayenne, cook and stir over medium heat until turkey is no longer pink.
Stir in beans.
Remove from heat.
Combine salsa and broth; spread a thin layer in a 2 1/2-qt. baking dish coated with nonstick cooking spray.
Cut tortillas into 1 inch strips and then into thirds; arrange half over salsa mixture.
Top with half of the turkey mixture and half of the remaining salsa mixture.
Sprinkle with cheese.
Cover and bake at 350 degrees for 25 mins or until bubbly. Top servings with Sour Cream (Or 0% fat Greek Yogurt) (not included in nutritional value should you use Greek yogurt)
Yields: 8 servings
Nutrition: 1 cup= 270 calories, 6 grams of fat, 32 carbs, 22 protein.