Turkey Tacos | Beyond Hunger

This is the perfect weeknight meal that the whole family will love! This versatile, 30-minute recipe can be used to top tortilla chips for nachos, fill soft and hard taco shells, in enchiladas or to top rice.

Yield

8 Servings

Ingredients

1 Tbsp vegetable oil

1 onion (large, chopped)

1 sweet potato (large, peeled and grated)

1 bell pepper (small, chopped)

2 ground turkey (ground, lean)

1 Tbsp mild chili powder

1 tsp ground cumin

1 tsp garlic powder

1 tsp dried oregano

1/2 tsp salt

1/4 tsp pepper

cayenne pepper (to taste)

1 crushed tomatoes (15oz can)

1/4 C water

1 pinto beans

1 sliced black olives (drained)

16 taco shells

Instructions

1. In a large sauté pan, heat oil over medium high heat until shimmering. Add onion, sweet potato and bell pepper and sauté for 5 minutes to soften them.

2. Add the ground turkey and sauté until turkey is no longer pink and starts to brown, about 15 minutes.

3. Add dried spices, salt and pepper and sauté for 1 minute. Add tomatoes, water, beans and olives and bring to a boil.

4. Reduce heat to medium and cook turkey and beans mixture until thickened, about 10 more minutes.

5. Serve with taco shells, soft tortillas or on top of rice. Add desired toppings and serve.

For toppings: Shredded lettuce, Shredded cheddar cheese, Light sour cream ,Sliced avocados

Notes

Serving Size: ¾ cup filling for 2 tacos