Enchilada Casserole | Low FODMAP | Gluten Free | Grit and Groceries

Heat a pan on high heat and add 2 tablespoons of garlic oil.

Add 1 pound of ground turkey to the pan and cook until browned.

Add 1 can of drained and rinsed black beans to the turkey.

Mix in 2 teaspoons of cumin, 2 teaspoons of chili powder, 1 teaspoon of oregano, 1 teaspoon of salt, 1 teaspoon of pepper, and 1 teaspoon of corn starch.

Add 1/4 cup of water to thicken the mixture and stir.

Taste the mixture and adjust seasoning if necessary.

Chop cilantro, green onions, and tomatoes for layering in the casserole.

Pour a layer of tomatillo sauce at the bottom of a disposable dish to prevent sticking.

Fold regular corn tortillas in half and layer them in the dish.

Spoon half of the meat and bean mixture over the tortillas.

Add half of the chopped tomatoes, a pinch of cilantro, and green onions.

Add more tomatillo sauce over the layer.

Sprinkle half of the grated cheese on top.

Repeat the layering process with another layer of tortillas, the remaining meat mixture, tomatoes, cilantro, green onions, and more sauce.

Top with another layer of cheese.

Cover the casserole with foil and bake at 350 degrees for 25 minutes.

Remove the foil and bake at 400 degrees for an additional 5 to 10 minutes until bubbly.

Equipment Needed

Spice Level:

Dietary