Enchilada Pie

1 lb. ground turkey
1 medium onion, coarsely chopped
2 garlic cloves, minced
10-oz. can enchilada sauce
15-oz. can black beans, drained & rinsed
Salt
1 C. light sour cream
4-oz. can green chiles, drained
1/2 C. chopped fresh cilantro
12-oz. jar green salsa
1 Tbsp. pure chile powder
1.5 tsp. ground cumin
1 small bag Fritos corn chips
2 C. grated cheddar, extra if desired
3 scallions, chopped (white & green parts only)
1 fresh jalapeno pepper (optional)
2 limes

Preheat the oven to 400 degrees.

In a large skillet over medium-high heat, cook the turkey, onion, and garlic until the vegetables are soft (6-8 minutes).  Add the enchilada sauce and black beans.  Reduce heat to low, simmer for 10 minutes.  Taste; add salt if you like.

In a food processor, blend sour cream, green chiles, cilantro, salsa, chile powder, and cumin until smooth. 

Spoon half the meat-bean mixture into a 9x13 inch pan or a large casserole dish.  Top with 1/2 of bag of chips and 1 cup of the cheese.  Cover the chips and cheese with the remaining meat-bean mixture.  Spoon on the sour cream mixture and gently spread it to cover the meat in an even layer.  Sprinkle on the scallions and the jalapenos, if using.

Top with the remaining chips and the remaining cheese.  Cover with aluminum foil and bake for 20 minutes.  Serve warm, with lime wedges.

*Original recipe courtesy of Cat Cora's Classics with a Twist. Page 151.