Turkey Black Bean Taco Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- salt and freshly ground black pepper
- 1/2 tsp paprika
- 3 cloves garlic minced
- 1 tbsp olive oil
- 1/4 cup tomato paste
- 1/2 cup light sour cream
- 1 tbsp chili powder
- 1 cup low-sodium chicken broth
- 1/2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp fresh lime juice
- 1 1/4 cups chopped yellow onion
- 20 oz 93% lean ground turkey (it is also good with lean
- 1 tbsp ancho chili powder (or another 1 tbsp regular)
- 1 (14.5 oz) can black beans drained and rinsed
- 1 medium head romaine lettuce chopped
- tortilla chips slightly crushed (i usually do about 6 per salad but use amount you'd prefer)
- 1 cup shredded cheddar or monterrey jack cheese (or a me
- 1 (10.5) oz pkg grape tomatoes halved or 2 roma tomatoes, chopped
- optional - 1 avocado diced and 1/3 cup chopped red onion
- 6 tbsp bottled salsa such as pace medium chunky
- Carbohydrate 12.2469693761192 g
- Cholesterol 9.80000000828444 mg
- Fat 5.39089719148858 g
- Fiber 2.2753000167541 g
- Protein 4.76541687653723 g
- Saturated Fat 2.64391987716107 g
- Serving Size 1 1 - 5 serving (315g)
- Sodium 915.038687413017 mg
- Sugar 9.9716693593651 g
- Trans Fat 0.349798469001962 g
- Calories 108 calories
For the turkey and black bean mixture:Heat olive oil in a large skillet over medium-high heat. Add onion and saute 3 minutes then add garlic and turkey, season with salt and pepper then cook, tossing and breaking up turkey occasionally, until turkey has cooked through. Add in chicken broth, tomato paste, chili powder, ancho chili powder, cumin, coriander and paprika. Stir well to mix in tomato paste. Bring to a simmer, stirring occasionally. Stir in black beans and reduce heat to low, season with salt and pepper to taste. Allow to simmer uncovered, stirring occasionally, for 5 minutes (you can add in 1 - 2 Tbsp more chicken broth if needed). Cover and keep warm until ready to serve.For the salad:On dinner plates layer lettuce, chips, cooked turkey and black bean mixture, cheese, tomatoes, avocado and red onion. Spoon Cilantro-Lime Crema or Salsa Crema over salads. Serve immediately.For the salsa crema:In a small mixing bowl stir together sour cream, salsa and lime juice. Season with salt and pepper to taste.Recipe source: Cooking Classy
