NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground turkey

0.5 cup Black beans

0.5 cup Butternut squash

1 medium Corn tortilla

0.25 cup Red enchilada sauce

0.5 oz Sharp cheddar cheese

0.5 cup Plain Greek yogurt

0 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Chili powder

0.25 tsp Garlic powder

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F and lightly grease a small oven-safe baking dish.

• 2

  Toss the cubed butternut squash with olive oil, sea salt, and black pepper on a parchment-lined baking sheet.

• 3

  Roast the squash for 15 minutes until it is tender and slightly caramelized.

• 4

  While the squash roasts, brown the ground turkey in a skillet over medium heat, breaking it into small crumbles.

• 5

  Season the turkey with chili powder and garlic powder, then stir in the rinsed black beans and remove from heat.

• 6

  Slice the corn tortilla into thin, uniform strips.

• 7

  Spread a thin layer of enchilada sauce on the bottom of the baking dish to prevent sticking.

• 8

  Layer half of the tortilla strips, followed by the turkey and bean mixture, and the roasted squash.

• 9

  Top with the remaining tortilla strips and pour the rest of the enchilada sauce evenly over the surface.

• 10

  Sprinkle with shredded cheddar cheese and bake for 10-12 minutes until the cheese is melted and the edges are bubbling.

• 11

  Garnish with a generous dollop of plain Greek yogurt and fresh cilantro before serving.