This southwest black bean casserole is made with ground turkey, black beans, peppers, and cheese. Healthier comfort food!
- 1/2 lb. ground extra lean turkey
- 1 chopped onion
- 1 jalapeno pepper, seeds and ribs removed, diced
- 1 red pepper, chopped
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/4 tsp ground red pepper
- 5 garlic cloves, minced
- 2/3 cup low-sodium chicken broth
- 2 (15 oz) cans black beans, rinsed and drained
- 1–2 chopped seeded tomatoes
- 1/4 cup crumbled bacon
- 1/2 cup (2 oz) shredded Monterey Jack cheese
- 1/4 cup thinly sliced green onions
- Preheat oven to 425F.
- Heat a large nonstick skillet over medium-high heat. Add ground turkey and a handful of the onions to the pan, sauteing until meat is browned. Remove turkey and set aside.
- Coat pan with cooking spray. Add onion, pepper, and jalapeno, sauteing for 4 minutes and stirring occasionally. Add salt, cumin, red pepper, and garlic. Saute for 1 minute, stirring constantly (I added a tablespoon or two of water to keep things from sticking in the pan.)
- Stir in broth and black beans. Bring mixture to a boil and cook for 5 minutes. Mash beans to desired consistency.
- Spoon mixture into an 8-inch square baking dish coated with cooking spray. Top with turkey, bacon, tomato, and cheese. Bake at 425F for 30 minutes or until lightly browned. Top with green onions and let cool for atleast 10 minutes (otherwise it will be too runny).
- Serve with sour cream, tortilla chips, on tacos, on a salad, or just eat it plain!