Healthy Gluten-free Mexican Casserole

Ingredients:

1 pound lean ground turkey

1 tablespoon extra virgin olive oil

1/4 teaspoon cumin

1/4 teaspoon chili powder (1/8 tsp if you don’t like it too spicy)

1/4 teaspoon red pepper flakes

1/8 teaspoon coriander

1 can organic black beans – rinsed thoroughly and drained

1 can organic pinto beans– rinsed thoroughly and drained

4-5 plum tomatoes, chopped and seeds removed

1 teaspoon chopped chili peppers (add more or like to your taste)

1/2 cup frozen corn

1/4 cup reduced fat mexican blend cheese

1/4 cup chopped fresh cilantro for topping (optional)

Directions:

Preheat oven to 350 degrees. Put turkey in large sauce pan with oil and cook until no longer pink.

Add cumin, chili powder, red pepper flakes, coriander and a little water until seasoned. Add pinto & black beans, diced tomatoes, thinly sliced chilis, corn and mix it all together in sauce pan.

Place in a 9 x 13 casserole dish and add 1/4 cup of reduced fat mexican cheese blend on top. Bake at 350 for 20 minutes until cheese is melted. For my kids, I crumble whole grain tortillas on top :) I like diced cilantro sprinkled on top. This is great the next for leftovers in a wrap too. ENJOY!

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