Turkey & Veg Enchilada Bake

CALS: 591 | C55G | F26G | P34G 
*serves 6

INGREDIENTS:

• 1 red capsicum

• 1 orange capsicum

• 200g roasted (or boiled) butternut squash

• 1 medium red onion

• 1 can black beans

• 1 cup non-fat plain greek yoghurt

• 1 cup enchillada sauce

• 4 tortillas

• 1.5 cups grated fat-free cheese

• cumin seasoning

• salt and pepper to taste

INSTRUCTIONS:

1. Dice all vegetables and set aside

2. Preheat oven to 180-200 degrees celcius

3. Add dice onion, cumin powder and turkey mince to skillet until cooked through

4. Meanwhile, boil or roast diced butternut squash until almost tender then remove

5. Add capsicum, squash, black beans and 1/2 cup of enchilada sauce to skillet until slightly soft

6. Layer 2 tortillas in a casserole dish

7. Add a layer of veggie/ turkey mix then a layer of greek yoghurt, additional enchilada sauce and 1/2 cup of grated cheese

8. Repeat process until all ingredients have been used- be sure to save some grated cheese for the final step though!

9. Bake covered in tin foil for 20 minutes

10. Uncover, add additional grated cheese to top and bake for a further 15 minutes

11. Share and enjoy with family and friends!

SERVING SUGGESTIONS: *Not included in above macros

• side salad