Yield: about 4 servings
- 4 10 inch whole wheat torillas
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1 1/2 tsp ground cumin
- ¼ tsp red pepper flakes
- 2 tbsp tomato paste
- 1 lb ground turkey
- 3 garlic cloves, minced
- 1 10oz package frozen corn kernels
- 3 packed ups baby spinach, torn into pieces
- 2 peppers, chopped
- ½ cup black beans
- 1 cup diced tomatoes
- 2 cups shredded Monterey Jack cheese
- Salt and pepper, to taste
- fresh cilantro for garnish
- sour cream (optional)
- Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan (use the removable bottom of the pan as a guide). Assemble pan with the bottom upside down; lightly oil bottom and sides. Set aside.
- In a large skillet, heat oil over medium. Add onion, cumin, and red-pepper flakes; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes.
- Stir in tomato paste and cook for 1 minute. Raise heat to medium-high and add beef and garlic. Cook, breaking up meat with a spoon until no longer pink, 4 to 6 minutes.
- Add corn and spinach; stir until spinach has wilted, about 2 minutes. Place one tortilla in the prepared pan. Spreading evenly, top with 1 1/2 packed cups beef mixture, then 1/2 cup cheese. Repeat with two more layers. Top with last tortilla, and sprinkle with remaining 1/2 cup cheese.
- Bake pie until top is lightly browned, 15 to 20 minutes. Run knife around edge of pan; remove sides. Using two wide metal spatulas, lift pie from bottom of pan, and transfer to a cutting board.
- Cut into wedges. If desired, serve with cilantro and sour cream.
Nutrition Tip: This dish has protein (turkey, beans), grains (tortilla), veggies (spinach, tomato), and dairy (cheese). Turkey is a lower fat option than beef. This dish is high in fibre from the beans and veggies.
For Little Chefs: Kids can help layer the ingredients to build up the pie