Description
A flavorful and healthy Turkey Black Bean Taco Salad featuring lean ground turkey, black beans, fresh vegetables, and a zesty salsa crema dressing, perfect for a quick and satisfying meal.
Ingredients
Scale
Turkey and Black Bean Filling
- 1 Tbsp olive oil
- 1 1/4 cups chopped yellow onion
- 3 cloves garlic, minced
- 20 oz 93% lean ground turkey
- Salt and freshly ground black pepper
- 1 cup low-sodium chicken broth
- 1/4 cup tomato paste
- 1 Tbsp chili powder
- 1 Tbsp ancho chili powder (or another 1 Tbsp regular chili powder)
- 2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp paprika
- 1 (14.5 oz) can black beans, drained and rinsed
Salad
- 1 medium head romaine lettuce, chopped
- 5 oz tortilla chips, slightly crushed
- 1 cup shredded cheddar or monterey jack cheese (or a Mexican blend, low fat is fine)
- 1 (10.5 oz) package grape tomatoes, halved or 2 roma tomatoes, chopped
- Optional – 1 avocado, diced
- Optional – 1/3 cup chopped red onion
Salsa Crema
- 1/2 cup light sour cream
- 6 Tbsp bottled salsa, such as Pace Medium Chunky
- 2 tsp fresh lime juice
Instructions
- Heat the skillet: Heat olive oil in a large skillet over medium-high heat to prepare for cooking the turkey and black bean mixture.
- Cook aromatics and turkey: Add chopped onion and sauté for 3 minutes until softened, then add minced garlic and ground turkey. Season with salt and black pepper. Cook while breaking up the turkey occasionally until thoroughly cooked.
- Add spices and liquids: Stir in chicken broth, tomato paste, chili powder, ancho chili powder, ground cumin, ground coriander, and paprika. Mix well to incorporate the tomato paste evenly.
- Simmer mixture: Bring the mixture to a simmer over medium heat, stirring occasionally to prevent sticking.
- Add black beans and reduce heat: Stir in drained and rinsed black beans. Lower heat to low and season with salt and pepper to taste.
- Simmer and keep warm: Allow the mixture to simmer uncovered for 5 minutes, stirring occasionally. Add 1 to 2 tablespoons more chicken broth if needed. After simmering, cover and keep warm until ready to serve.
- Prepare the salad plates: On individual plates, layer chopped romaine lettuce, slightly crushed tortilla chips, the cooked turkey and black bean mixture, shredded cheese, tomatoes, diced avocado, and chopped red onion if using.
- Make the salsa crema: In a small mixing bowl, stir together light sour cream, bottled salsa, and fresh lime juice. Season with salt and pepper to taste.
- Serve: Spoon salsa crema over each salad and serve immediately for a fresh and delicious meal.
Notes
- You can substitute the salsa crema with cilantro lime crema for a different flavor; both are great but you only need one.
- If you prefer a spicier salad, increase the chili powders slightly or add diced jalapeños.
- Using low-fat cheese and light sour cream helps reduce the calorie count while maintaining great taste.
- Make sure to drain and rinse the black beans well to reduce sodium content and improve texture.
- For a gluten-free version, verify that the tortilla chips are gluten-free or substitute with gluten-free chips.
