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cheese will make this meal come together faster.
• Pop the coconut flakes into the oven at the same time as the Enchilada Lasagna but watch them, they go from a lovely toasted brown to burnt in the blink of an eye. If you want, make a little extra toasted coconut and sprinkle in the salad.
Serves 6
     
• Make the pineapple topping for the sundaes while the Enchilada Lasagna is baking.
• You can prepare the salad up to the point of adding the lettuce and set it aside. Toss in the lettuce just before serving.

Enchilada Lasagna
     
2 tablespoons olive oil
1 large onion, chopped
2 pounds ground turkey
One 14.5-ounce can fire-roasted tomatoes
One 4.5-ounce can chopped mild green chilies
1 1/2 teaspoons ground cumin
1 teaspoon kosher or fine sea salt
1/2 teaspoon freshly ground black pepper
1 tablespoon red chili powder
One 15-ounce can black beans, rinsed and drained
8 corn tortillas
4 cups shredded sharp cheddar cheese or Mexican cheese blend (or dairy-free cheese)
One 4-ounce can sliced black olives, drained
2 scallions, sliced diagonally
¼ cup fresh cilantro leaves
1/2 cup sour cream (or dairy-free sour cream) for serving
1/2 cup prepared chunky salsa for serving
     
    Preheat the oven to 425 degrees. Spray a shallow, 9 × 9-inch baking dish with gluten-free, nonstick cooking spray.
    Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until it starts to soften, about 5 minutes. Remove half of the onion and place in the jar of a blender. Add the turkey to the remaining onion, breaking it up as you brown it, about 5 minutes. While the meat is browning, make the sauce.
    Add the canned tomatoes, including the juice, along with the chilies, cumin, salt, pepper, and chili powder to the onion in the blender. Process until pureed. If the sauce is too thick, add some water, a tablespoon at a time; it should be thick. Drain any excess fat from the browned turkey, and add the sauce to the pan. Add the black beans and cook for 2 to 3 minutes, or until everything is heated through.
    Cut the tortillas into quarters. Add half the turkey mixture to the prepared dish. Top with half the tortilla quarters and then half the cheese. Repeat the layering, and top with the sliced black olives. Bake for 12 to 15 minutes, or until the cheese is browned and bubbly. Top with the scallions and cilantro leaves. Serve with sour cream and salsa on the side.

Orange and Red Onion Salad
     
1 tablespoon orange marmalade
2 tablespoons red wine vinegar
1/3 cup olive oil
One 11-ounce can mandarin orange segments, drained
1/2 small red onion, thinly sliced
2 hearts romaine lettuce, chopped
Kosher or fine sea salt
Freshly ground black pepper
     
    In a salad bowl, combine the orange marmalade with the red wine vinegar. Whisk in the olive oil. Add the drained orange segments and sliced red onion. Just before serving, add the chopped romaine and toss to coat. Season to taste with salt and pepper. Serve immediately.

South-of-the-Border Sundaes
     
1/2 cup sweetened coconut flakes
2 tablespoons unsalted butter or dairy-free butter substitute
1/2 cup firmly packed brown sugar
¼ teaspoon kosher or fine sea salt
One 20-ounce can pineapple tidbits injuice
1 tablespoon dark rum (or 1 teaspoon pure vanilla extract)
Vanilla or coconut store-bought ice cream or dairy-free ice cream
     
    Preheat the oven to 425 degrees.
    Place the coconut in a layer in a pie pan or on a baking sheet. Toast in the oven until lightly browned and fragrant, about 5 minutes. Remove from the oven and let cool.
    Melt the butter in a large skillet over medium-high heat. Add the brown sugar and salt and cook until the sugar has dissolved. Add the pineapple pieces along with their juice and the rum (or vanilla) and cook until the liquid has reduced by half, 5 to 6 minutes. Let cool slightly. If making the sauce ahead, re-warm slightly before serving.
    Scoop the ice cream into individual bowls and top with pineapple sauce and toasted