YOUR SOLIN GENERATED RECIPE
Sautéed ground turkey and crisp bell peppers layered with corn tortillas and melted sharp cheddar for a bubbly, protein-packed bake.
INGREDIENTS
4 oz Ground turkey
1 oz Sharp cheddar cheese
1.5 medium Corn tortillas
0.25 cup Black beans
0.25 cup Plain non-fat Greek yogurt
0.25 cup Liquid egg whites
0.25 cup Red bell pepper
0.25 cup Yellow onion
0.25 cup Mild salsa
0.5 tsp Avocado oil
0.5 tsp Chili powder
0.25 tsp Ground cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.
Heat the avocado oil in a skillet over medium heat, then add the diced yellow onion and red bell pepper, sautéing until softened.
Add the ground turkey to the skillet, breaking it up with a spatula, and season with chili powder, cumin, sea salt, and black pepper.
Cook the turkey until browned and fully cooked through, then stir in the black beans and mild salsa until well combined.
In a small bowl, whisk together the plain Greek yogurt and liquid egg whites until smooth to create a protein-rich binding sauce.
Cut the corn tortillas into one-inch strips.
Layer half of the tortilla strips at the bottom of the baking dish, followed by the turkey mixture, the yogurt sauce, and the remaining tortilla strips.
Top with the shredded sharp cheddar cheese and bake for 15-20 minutes until the cheese is melted and the edges are golden brown.