This recipe isn’t fancy. It’s certainly not gourmet, and it isn’t exactly a show-stopper. But. This recipe is made with simple, inexpensive, healthy ingredients. It’s full of lean protein, vitamin-rich veggies, and mild southwest spices. It’s extremely quick and extremely versatile. You can pile it into cute little corn tortillas, fold it up into soft flour tortillas, use it as a filling for enchiladas, mix it up with brown rice, or wrap it in lettuce leaves for a low-carb option. I ate it over quinoa with avocado slices on top and it was delicious!
No super skills are required for this recipe either. Everything is sautéed in the same pan, and from start to finish it takes about 20 minutes. Perfect for those busy weeknights! I know I’ll be making this in the future when I want a fast, easy, healthy, and delicious meal.
Turkey, Black Bean, and Kale Taco Filling
1 tablespoon extra-virgin olive oil
1 pound lean ground turkey
1/2 yellow onion, diced
1 jalapeño pepper, seeded and minced
2 cloves garlic, minced
1 bell pepper, diced
2 cups kale, finely chopped
1/2 teaspoon salt
1 15-oz can black beans, drained and rinsed
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon coriander seed (optional)
1/4 teaspoon black pepper
Heat the olive oil in a large skillet over medium heat. Cook the turkey and onion until the turkey is cooked through. Add in the jalapeño pepper and garlic and cook for an additional 1-2 minutes. Add in the bell pepper, kale, and salt and cook for 3-5 minutes, or until the kale is wilted and the bell pepper has softened.
Stir in the black beans, chili powder, cumin, oregano, coriander, and black pepper. Lower the heat and cook for an additional 5 minutes to heat the mixture through. Serve in tortillas, over rice or quinoa, or use as a filling for any Mexican-type recipe. Add toppings such as avocado, shredded cheese, or salsa if desired.
(Recipe adapted from Green Lite Bites)