Turkey Tacos with Black Beans

· 25 min · Turkey · high-protein

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Ingredients

• 3/4 lb Lean ground turkey
• 4 Small flour tortillas
• 1 can (15 oz) Black beans, drained and rinsed
• 1 1/4 cups Shredded lettuce
• 1/4 cup Shredded cheddar
• 1/4 cup Salsa
• 3/4 tsp Olive oil
• 3/4 tsp Chili powder
• 1/4 tsp Ground cumin
• 1/4 tsp Garlic powder
• 1/4 tsp Kosher salt
• 1/4 cup Water

Method (tap to check — screen stays awake)

1. Drain and rinse the black beans in a colander; shake off excess water so they do not make the filling watery.
2. Warm the olive oil in a large skillet over medium heat for about 1 minute, until it shimmers lightly.
3. Add the ground turkey and cook over medium heat for 6-8 minutes, breaking it into small pieces with a wooden spoon, until no pink remains and it reaches 165°F.
4. Stir in the chili powder, cumin, garlic powder, salt, and water; simmer over medium-low heat for 2-3 minutes, until the liquid mostly coats the turkey instead of pooling.
5. Stir the black beans into the skillet and cook over medium-low heat for 2 minutes, until warmed through; mash a few beans with the spoon if you want a thicker filling.
6. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, until soft and flexible; keep them covered with a clean towel.
7. Fill the warm tortillas with turkey and beans, then offer lettuce, cheddar, and salsa at the table so everyone can choose their toppings.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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