1 pound lean ground turkey
2 carrots or 1 small sweet potato, peeled and shredded
1 can (15 oz.) pinto beans, drained & rinsed
1 ½ cups of crushed tomatoes, no salt added
1 Tbsp. chili powder
2 tsp. cumin
1 tsp. garlic powder
1 tsp. dried oregano
½ tsp. salt
½ tsp. ground black pepper
Pinch red pepper flakes
16 hard or soft taco shells
½ head of Romaine lettuce, shredded or chopped fine
2 tomatoes, diced or Fresh Tomato Salsa
8 ounces of shredded cheddar cheese
8 ounces low-fat sour cream or plain Greek yogurt
- Spray a large sauté pan with cooking spray. Heat over medium-high heat. Add turkey and cook until browned.
- Add shredded carrot or sweet potato, beans, tomatoes, and spices.
- Bring to a boil, then reduce heat to medium. Simmer until thickened, about 10-15 minutes. Taste and adjust seasonings as desired.
- To serve: place 2 Tablespoons of cooked meat mixture in each taco shell. Top with lettuce, tomatoes, cheese, and sour cream or yogurt, if desired.
Yield: 8 servings, 2 tacos per serving