I could not let Cinco de Mayo come and go without sharing this super simple taco recipe with you guys!
Now I love myself a fiesta, but this year, Cinco De Mayo falls on a Tuesday (read: school night) so while I wanted to be festive I also wanted to keep things extremely easy.
The entire recipe can be on the table in 20 minutes (30 if you want to chop up some fresh veggies for toppings) and is family friendly. I like serving everything in separate bowls so my kids can build their own tacos. I have found that giving them the opportunity to be in charge of what goes on their plate actually makes them more willing to try new foods.
You’ll also notice that I add the onions and peppers right at the end of the recipe (a lot of recipes add that at the beginning). I do this on purpose because I like them to maintain their color and crunch, it keeps the overall flavor of the meal lighter and fresher.
I have the step-by-step in the video below for those who want to see it, otherwise you can scroll down to the bottom of the page to print out the recipe. Enjoy!!
Clean Eating Turkey and Black Bean Tacos
Yield: 12 Tacos
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
Ingredients:
- 12 soft corn tortillas (I use Food for Life)
- 1 tsp. extra virgin olive oil
- 1 lb. lean ground turkey
- Salt and pepper
- 2 tsp. garlic powder
- 2 tbsp. taco seasoning
- 1/3- cup water
- 1 15-oz can black beans, drained and rinsed
- ¼ cup diced onion
- ½ cup diced bell pepper
- Optional Toppings: lettuce, tomato, jalapeno, avocado, cheese, greek yogurt
Directions:
Optional Toppings: lettuce, tomato, jalapeno, avocado, cheese, greek yogurt
Wrap tortillas in foil and heat in a 350-degree oven for 10-15 minutes or until warmed through.
Heat a medium sauté pan over a medium high heat and add olive oil. Once the oil has heated, add the turkey and season with salt, pepper, and garlic powder.
Continuously stir the turkey until it has all broken down and is opaque on the outside.
Add taco seasoning and water and stir until all the turkey is coated with the seasoning.
Stir in black beans, onions, and peppers. Cook for another 5 minutes until everything has heated through.
Scoop filling into your taco shell and top with your favorite taco toppings (I love avocado, tomato and jalapenos!). Enjoy.
Nutrients for 2 tacos (toppings not included): Calories: 253; Total Fat: 2g; Saturated Fat: 0.3g; Cholesterol: 37mg; Carbohydrate: 35.3g; Dietary Fiber: 6.3g; Sugars: 2.3g; Protein: 24g
John
May 5, 2015 at 10:52 pmDani,
This recipe looks great. Can’t wait to try it. I SO appreciate you and you’re recipes. Have helped me loose 75lbs in past year. Have shared your website with friends and family. Keep ’em coming!!!
Susan Foust
April 26, 2016 at 7:32 pmYummy! I didn’t change a thing about this recipe, other than adding a little extra salt and pepper at the end and about a cup and a half cooked quinoa. I served it in a bowl topped with a little grated Mexican cheese blend and a drizzle of olive oil. Loved it!
Susan Foust
April 26, 2016 at 7:33 pmI forgot that I also added a little chopped tomato. Thanks!
Dani
April 27, 2016 at 12:50 amAwesome! Thanks for sharing 😉
Sheree chism
December 8, 2018 at 11:58 amMy love is in the process of eating clean to lose weight.
I did it myself a few yrs back and I’ve lost 110 lbs.
so he’s down to try.. he’s a bit fussy cause he wants pizza, lol!
Anyway, he doesn’t like corn tortillas so I substitute with wheat tortillas, they are very tasty!
Topped with low-fat cheese and sour cream with some lettuce. (I also make my own seasoning)
Viola!
Once u get used to clean eating, this seems like a cheat day meal 🙂
Dani
December 28, 2018 at 4:04 pmThat sounds delicious! thanks for sharing 🙂