Quesadilla Lasagna

Quesadilla Lasagna
4.5 from 2 ratings
Ground turkey and kidney beans makes this a better-for-you mashup of quesadillas and lasagna that doesn’t skimp on flavor. Recipe courtesy of Bush’s Beans.
Quesadilla Lasagna
  • nonstick cooking spray
  • 1 tablespoon olive oil
  • 1 pound ground turkey (about 93-percent lean)
  • ¼ teaspoon kosher salt
  • 1½ teaspoon chili powder
  • 1 16-ounce can reduced sodium kidney beans, such as bushs
  • 3 8-inch whole grain flour tortillas
  • 2 cup shredded cheddar
  1. Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with nonstick cooking spray.
  2. Heat the oil in a large skillet over medium-high heat. Add the turkey and salt, sauté for 5 to 6 minutes. Add the chili powder and beans; cook for 5 additional minutes.
  3. Place 1 tortilla in the bottom of the prepared pie plate. Top with half of the turkey mixture and one-third of the cheese. Repeat the steps to make another layer, top the last tortilla with the remaining cheese. Bake until the cheese melts, 10 minutes. Slice and serve.