Turkey Tortilla Casserole

We had a lot of turkey left over after a large, extended family meal, and I wanted a new turkey recipe to use some of it up. I found this one and tried it out, and it just hit the spot! I think it would also be just as good using more beans and less turkey (or none), and adding other veggies to the mix. And it's also fun because you cook it in a pie dish.

Turkey Tortilla Casserole

3 10-inch whole wheat flour tortillas

4 c. cooked turkey (or chicken) cut into 1-inch chunks

1 15-oz can black beans (or another kind), drained and rinsed (or, if using dry beans, a heaping 1/2 c. of dry beans cooks up to the amount of one can)

1 c. tomatillo salsa verde (we were out of this--so sad--and had to use red salsa instead, which was very good)

2 1/2 c. grated monterey jack or cheddar cheese

1 tsp. cumin

1 tsp. chile powder

1/4 c. crumbled feta or cotija cheese (optional)

garnishes: avocado, sour cream, hot sauce (or red salsa)

Heat 1 Tb. oil in skillet. Add tortilla and cook until bubbled and browned, about 1 minute on each side. Repeat with other two tortillas. (This quick fry keeps the tortillas from getting soggy while baking.) Set aside.

In large bowl mix together remaining ingredients, except for feta or cotija cheese (if using).

Grease a 9-inch round pie pan.

Lay one tortilla on bottom of pan. Cover with half the turkey mixture. Lay another tortilla on top and cover with remaining turkey mixture. Cover with last tortilla and sprinkle feta/cotija cheese on top, or cover with additional monterey jack or cheddar.

Bake at 350 for 25 minutes.

Serve with desired garnishes.