I made this up. In fact, it ended up being two recipes – one with pasta and baked with cheese on top, and one rolled in flour tortilla shells.
half a chopped onion
cooked turkey (or chicken)
half a can of black beans (cooked, or from a can – well rinsed)
half a can of chopped tomatos
half a cup of frozen corn
sea salt, pepper, oregano, cumin to taste
enough pasta to fill a casserole dish
shredded cheese (or parmesan cheese)
Heat the oil in the pan, add the onion, sprinkle with sea salt, and cook until soft.
Add all other ingredients, and simmer, covered, until the tomatos start to break apart, about half an hour.
Meanwhile, cook pasta until just before al dente. If you cook the pasta too long, it will get soggy during the baking stage.
Drain the cooked pasta, then pour into the casserole dish.
Add the turkey-tomato sauce and stir well.
Sprinkle with cheese.
Bake in 350 oven for 20-30 minutes, longer if you make the meal ahead of time and leave it in the fridge (because it will be colder and will require longer to heat up).
I found that I had too much of the sauce, and saved about 1/3 of it in a container which I froze. This made us a quick and easy lunch one day. All you need for that is:
flour tortilla shells
shredded cheese (use a sharp one like old cheddar)
salsa or hot peppers if desired
Wrap the sauce in the tortilla shells with the cheese and other toppings and serve like a burrito.