Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chop the turkey bacon and start to brown in a large skillet. Add ground turkey; use a spatula to separate meat and brown. Add salt and 1 teaspoon pepper while the meat is browning. Open the can of black beans and place in a separate pot; add ½ cup of water, bring to a boil, reduce heat, mash to refried bean texture using a potato masher and add ½ teaspoon pepper and garlic powder, turn off once a somewhat viscous paste consistency has been reached. When the meat is browned, add tomatoes, red bell peppers, corn, cilantro, cumin, cayenne pepper, Sazon and remaining 1 cup of water. Mix and allow to simmer, about ten minutes until the water is almost completely gone. Add cream cheese and turn off heat. Add black beans to meat and cheese mixture and incorporate thoroughly. | 2. Turn on oven to 350 Degrees. Place Reynolds Aluminum Foil in am 8X8 glass cooking dish. Spread (enough to barely cover the bottom, about ¼ cup) Verde sauce on the bottom of the dish. Cut tortillas to match and fit into the bottom of the pan (it is ok to overlap a little). Layer 1/3 of the shredded cheese on top of the tortillas. Place half of the meat sauce on top of the cheese and tortillas. Cut more tortillas and fit on top of meat mixture. Add another light layer of Verde sauce on top of tortillas (just to cover tortillas). Add 1/3 bag of shredded cheese on top. Layer the remainder of meat sauce on top of cheese. Finish with one more layer of cut and fitted tortillas, a light covering of Verde sauce and the remainder of the Monterey jack cheese. Cover the dish with Reynolds foil and place into the oven for 20 minutes. Turn the oven up to 500 (or broil), take the foil off and allow the cheese to brown 3-10 minutes depending on preference and oven heat distribution. Take out of the oven, allow to rest 5-10 minutes, serve and enjoy! | 3. Optional toppings: Fresh cilantro, Fat free sour cream, hot sauce. | 4. *The layering of the dish from bottom to top: Reynolds Wrap. Verde sauce. Cut and fitted tortillas. Shredded Cheese. Meat Sauce. Cut and fitted tortillas. Verde sauce. Shredded Cheese. Meat Sauce. Cut and fitted tortillas. Verde sauce. Shredded Cheese. Reynolds Wrap. | 5. * The above recipe was created with the intention of being a healthy alternative to lasagna and traditional taco/ burrito ingredients. Preference of any meats and cheeses can be substituted to make the dish your own and satisfy your palate, creativity and waist line. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
reynolds wrap foil				403.4667	0.0	89.76	2.2667
turkey	1 1/4	1/4	lean ground	810.3352	0.7367	122.6269	31.9601
turkey bacon	8	slices	chopped	289.28	2.4192	20.4032	21.6704
cherry tomato	16		cut	403.4667	0.0	89.76	2.2667
red bell pepper	1/2			403.4667	0.0	89.76	2.2667
corn	3/4	cup		93.525	20.3362	3.5561	1.4681
cream cheese	8	ounces	fat free	669.06	7.938	16.1028	64.8648
monterey jack cheese	16	ounces	low fat	403.4667	0.0	89.76	2.2667
black bean	16	ounces		1546.7483	282.8599	97.9758	6.441
tortilla	4		fat free	-	-	-	-
salsa verde	6	ounces		79.9456	10.6311	0.0	2.6535
sazon con azafran seasoning	1	package		403.4667	0.0	89.76	2.2667
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226
salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
black pepper	1/2	teaspoon		5.773	1.4708	0.239	0.075
cumin	2	teaspoons		15.75	1.8581	0.748	0.9353
cayenne pepper	1/2 - 1	teaspoon		0.0	0.0	0.0	0.0
cilantro	10	sprigs	chopped	5.1111	0.8156	0.4733	0.1156
water	1/2	cup		0.0	0.0	0.0	0.0
water	1	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.