Carrot and Turkey Enchilada Bake
- 3 large carrots peeled, Blade D
- 2 tablespoons extra virgin olive oil
- 1 pound ground turkey
- 1/2 teaspoon chili powder
- 1 garlic clove minced
- 1 small white onion chopped
- 1 cup diced red bell pepper
- 1 14oz can black beans, drained and rinsed
- 1 jalapeno finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons dried Mexican oregano
- 3 teaspoons chili powder
- salt and pepper
- 1 14oz can crushed tomatoes
- 1 cup frozen corn or fresh or canned
- 1.5-2 cups shredded Mexican cheese blend
- 1/2 cup halved black olives
- 2 tablespoons chopped fresh cilantro
Preheat the oven to 375 degrees. Coat a 4 quart casserole dish with cooking spray.
Place the carrot noodles in a food processor and pulse until rice-like. Set aside.
Heat half of the olive oil in a large pot over medium heat. When the oil is shimmering, add the turkey and chili powder, season with salt and pepper, and cook until turkey is no longer pink on the inside. Remove and set aside on a plate. Add the remaining oil to the skillet and the garlic, onion, and bell pepper. Cook for 2 to 3 minutes or until the onion is translucent. Add the beans, jalapeno, cumin, oregano, and chili powder. Add the tomatoes, corn, carrot rice, and cooked turkey and cook for about 2 minutes to warm through. Transfer the mixture to the prepared casserole dish.
Sprinkle the cheese over the casserole. Cover with foil and bake for 15 minutes, until the carrot rice is cooked through. Uncover and bake for 5 to 10 minutes more or until the cheese is melted and beings to bubble. Serve warm, topped with the black olives and cilantro.