Mexican Lasagna

• 2 onions, chopped
• 3 garlic cloves, minced
• 1 lb ground turkey
• 2 (10 ounce) cans black beans, drained, rinsed and slightly mashed
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 2 cups tomato sauce
• 1 (10 ounce) can stewed tomatoes, coarsely chopped
• 6 medium whole wheat tortillas
• 1 cup low-fat cheddar cheese, shredded

1. Preheat oven to 350 degrees.
2. Saute 1 onion, 1 garlic clove and ground turkey on high heat while breaking up meat.
3. Cook until meat is no longer pink.
4. Stir in black beans.
5. Set pan aside.
6. Heat oil in another pan over medium heat.
7. Saute remaining onion, until soft.
8. Add remaining garlic, chili powder and cumin, saute for 30 seconds.
9. Add tomato sauce and tomatoes with juice.
10. Bring to a boil.
11. Reduce heat to low, simmer partially covered for 20 minutes or until sauce is slightly thickened.
12. Transfer all but 1/2 cup sauce to meat and beans; Mix well.
13. Dip half the tortillas, one at a time, in the hot tomato sauce.
14. Lay tortillas in the bottom of an 8.5 x 11 casserole dish.
15. Spread half meat and bean mixture over tortillas.
16. Sprinkle half the cheese over meat and beans.
17. Add another layer of tortillas and meat & beans mixture.
18. Sprinkle with remaining cheese.
19. Bake 35 minutes or until bubbly and cheese is melted.
20. Let stand 5 minutes.

onions, garlic, ground turkey, black beans, olive oil, chili powder, ground cumin, tomato sauce, tomatoes, whole wheat tortillas, lowfat

Taken from www.food.com/recipe/mexican-lasagna-345679 (may not work)