Gluten Free Mexican Lasagna

This  gluten free recipe for Mexican Lasagna is easy and perfect for a quick meal.

Gluten Free Mexican Lasagna Recipe

Ingredients Non-stick, gluten-free cooking spray 1 tablespoon olive oil 1 white or yellow onion, chopped 1 pound lean ground turkey 1 (1 pound) jar mild or medium salsa (depending on your heat preference), divided use 1 teaspoon ground cumin ½ teaspoon kosher or fine sea slat ½ teaspoon freshly ground black pepper 1 (15 ounce) can black beans, rinsed and drained ½ – ¾ cups water 8 gluten free corn tortillas 4 cups grated Mexican cheese blend (a combo of cheddar and monterey jack) 1 (2.25 ounce) can sliced black olives, drained 2 scallions, sliced 1 large tomato, diced ¼ cup cilantro leaves, coarsely chopped ½ cup sour cream, for serving Directions Preheat oven to 425 degrees. Spray an 11 by 9 inch (or similar) baking pan with non-stick, gluten-free cooking spray. In a large skillet over medium-high heat, heat the olive oil. Add the onion and cook until softened, about 5 minutes. Add the turkey and cook until browned, about 5 minutes. In a blender, combine 1 cup salsa, the cumin, salt, pepper, black beans, and ½ cup water. You should have a thick sauce. If not, add more water, 1 tablespoon at a time until a thick but pourable sauce is achieved. Drain any fat from the turkey and add the black bean sauce. Cook for another 2 – 3 minutes until heated through. Cut the tortillas into quarters. Spread half the black bean/turkey sauce into the prepared pan. Layer in half the tortillas, add half the cheese and repeat the layering. Sprinkle the olives on top. Bake the casserole for 12 – 15 minutes or until the cheese is hot and bubbly. Top with the scallions, diced tomatoes, and cilantro leaves. Serve with sour cream and remaining salsa. A gluten free recipe that serves 6.