• Preheat the oven to 350°F
• Heat the olive oil in a medium pan over medium-high heat.

Make the filling

• Add the red pepper and onion and sauté until soft and the onion is translucent, about 6 minutes.
• Add the ground turkey and break up with a wooden spoon. Cook for another 4 minutes, or until it is no longer pink.
• Stir in the taco seasoning.
• Add the water and bring to a boil.
• Reduce the heat to medium-low and simmer for 2 minutes.
• Stir in the black beans, corn, and fire-roasted tomatoes. Continue to simmer, uncovered, for 10 minutes, until thickened, then remove the pan from the heat.

Assemble

• Grease a 9 x 13-inch ceramic baking dish with cooking spray.
• Place 2 tortillas in the prepared baking dish.
• Spread half of the refried beans evenly over the tortillas.
• Spread half of the turkey mixture over the refried beans.
• Sprinkle with 1 cup cheese.
• Repeat to make another layer of tortillas, refried beans, turkey, and cheese.
• Top with remaining 2 tortillas and 1 cup cheese.

Bake and serve

• Cover the baking dish with foil and bake for 25–30 minutes, or until the lasagna is warmed through and the cheese is melted and bubbling.
• Broil on high for 2–3 minutes, until dark golden brown and bubbling.
• Let rest for 15 minutes before serving.