- 3 bell peppers
- ½ red onion
- 2 cups frozen corn
- 2 teaspoons chili powder
- 2 teaspoon cumin
- salt to taste
- 3/4 pound ground turkey
- 1/2 packet taco seasoning (I love Trader Joe’s!)
- 1 1/2 cups shredded cheddar cheese
- 12 corn tortillas
- 1 can refried beans
- 2 cups red enchilada sauce
- cilantro, guacamole, or Greek yogurt for topping
- Pan-roast the veggies: Dice the peppers and mince the onions. Heat a large skillet with a little bit of oil over high heat (I adore my 12 inch cast iron for this). Add the onion and peppers, sprinkle with chili and cumin, and stir. Let the veggies sit until they start to get a little char to them, then stir, and rest again. Remove and set aside. Repeat the roasting process with the corn, sprinkling with chili and cumin, removing from the heat when browned and roasted on the outside. Sprinkle the roasted veggies with a little bit of salt and toss to coat.
- Brown the turkey: Return pan to stove and heat a splash of oil over medium. Add in the ground turkey and taco seasoning. Stir to combine and cook until no longer pink, about 5-7 minutes.
- Prep the ingredients: Grease a 4 quart casserole dish (or a 9×13 inch baking pan) and preheat the oven to 400 degrees. Put the refried beans in a bowl and mix with a little bit of water to make them easier to spread.
- Assemble: Spread a little bit of sauce on the bottom of the pan. Layer in order: half of the tortillas (I ended up tearing some of the tortillas in half to create a full layer), all of the beans, half of the veggies, half of the ground turkey, half of the sauce, half of the cheese. Cover with the other half of the tortillas, veggies, turkey, sauce, and cheese.
- Bake: Bake for 20-25 minutes, until the sauce is bubbling and the cheese is melted. Serve with guacamole, fresh cilantro, Greek yogurt, or whatever toppings you prefer!