Ingredients
1 small onion, finely chopped1/2 teaspoon garlic powder1 teaspoon vegetable oil1 pound lean ground turkey1 tablespoon vinegar2 teaspoons chili powder1-1/2 teaspoons dried oregano1/2 teaspoon ground cumin1/4 teaspoon cayenne pepper1 can (15 ounces) black beans, rinsed and drained1 jar (16 ounces) salsa3/4 cup reduced-sodium chicken broth8 fat-free flour tortillas (8 inches)1/2 cup shredded reduced-fat Monterey Jack cheese1/3 cup reduced-fat sour cream
Preparation
In a skillet, saute onion and garlic powder in oil until the onion is tender. Add turkey, vinegar, chili powder, oregano, cumin and cayenne; cook and stir over medium heat until turkey is no longer pink. Stir in beans. Remove from the heat. Combine salsa and broth; spread a thin layer in a 2-1/2-qt. baking dish coated with cooking spray. Cut tortillas into 1-in. strips and then into thirds; arrange half over salsa mixture. Top with half of the turkey mixture and half of the remaining salsa mixture. Repeat layers. Sprinkle with cheese. Cover and bake at 350° for 25 minutes or until bubbly. Top servings with sour cream.
