Gluten Free Black Bean Turkey Taco Bake

Gluten Free Black Bean Turkey Taco Bake

There are a ton of taco bake recipes available online. What sets my Gluten Free Black Bean Turkey Taco Bake apart is the secret topping…a Green Chili Yogurt Cheese Sauce. I am obsessed with recipes that allow me to use beans, salsa, and taco seasonings. Mexican-inspired meals are so delicious and they are completely versatile. Just use whatever you have on hand, add things in, or leave things out if your family doesn’t like them. This taco bake has layers of corn tortillas so you get the taste of enchiladas without the work of rolling up each individual one. I don’t think that this makes the most attractive dish, but it is tasty and has veggies hidden inside. It is also extremely filling.

Start sauteing onion in a little bit of oil. Add in ground turkey and brown. When it is browned add seasoning and water. When the turkey is cooked, mix in a can of refried black beans.

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Get all of your other ingredients ready.

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Start layering…

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Bake…and enjoy!

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Recipe

Gluten Free Black Bean Turkey Taco Bake

Ingredients

  • Taco Seasoning Blend (click here for my blend)
  • 1/3 cup water
  • 1 small onion, chopped
  • 1 pound ground turkey breast
  • 1 small-medium cooked sweet potato (I use the kind that you can pop into the microwave)
  • 2 cups frozen corn
  • 1 can refried black beans
  • 16 oz jar of your favorite salsa
  • 1/2 cup non-fat Greek yogurt
  • 1 small can diced green chilies, drained
  • 1 cup shredded colby jack cheese (1/2 cup for topping, 1/2 cup to mix with yogurt)
  • 18 white corn tortillas

Directions

  • Cook and dice sweet potato
  • Chop onion
  • Start sauteing chopped onion in olive oil over medium heat
  • When the onion is becoming translucent, add the ground turkey and brown
  • When the turkey is no longer pink, add in taco seasoning and water
  • Stir to combine and let simmer for 3 minutes
  • Add can of refried black beans to the meat and mix in completely. Remove from heat.
  • To start making the taco bake, grease a 9×13 baking dish and lay down 6 tortillas
  • Add 1/2 of the meat mixture on top of the tortillas
  • Spread on all of the corn and all of the sweet potato
  • Top with 6 more tortillas
  • Spread 1/2 of the salsa on the tortillas
  • Spread on the remaining meat mixture
  • Top with the last 6 tortillas
  • Spread on the rest of the salsa
  • In a small bowl, combine yogurt, drained green chilies, and half of the cheese
  • Spread this yogurt mixture over the salsa
  • Top with the remaining cheese
  • Bake at 350 degrees for 45-60 minutes, until the top is golden brown and bubbly
  • OR wrap loosely to bake the next day (if you do this option, remove from fridge about 30 minutes before baking and add a little extra time)

Enjoy!

Jessica



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