Ingredients

• 2 teaspoons canola oil
• 1/2 pound lean ground turkey
• 1 cup finely chopped onions
• 1 cup finely chopped zucchini
• 1 envelope (1 1/4 ounces) low-sodium taco seasoning
• 2/3 cup frozen corn kernels
• 1 cup canned black beans, rinsed and drained
• 2 cups jarred salsa
• 8 (6-inch) corn tortillas
• 1 1/2 cups shredded reduced-fat Mexican cheese blend
• 1/4 cup sliced scallions (white and light green parts only)
• 1/2 cup fat-free sour cream (or use low-fat; optional), for serving

Instructions

1. Preheat the oven to 350°F. Spray a 9 by 13-inch baking dish with cooking spray.
2. In a large skillet, heat the oil over medium-high heat. Add the turkey and cook until browned, 5 to 7 minutes. Stir in the onions and zucchini and cook until tender, about 5 minutes. Stir in the taco seasoning, 2/3 cup water, and the corn. Simmer until thickened, about 2 minutes, then stir in the black beans.
3. Spread 1/2 cup of the salsa in the bottom of the baking dish. Lay 4 tortillas over the salsa, and spoon half of the meat mixture on top. Cover with 3/4 cup of the salsa and 1 cup of the shredded cheese. Top with 4 more tortillas and the remaining 3/4 cup salsa. Scatter the remaining 1/2 cup shredded cheese over the top.
4. Bake the casserole until the cheese is melted and bubbling, about 25 minutes. Slice and serve, topped with scallions and sour cream.