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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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âThough Iâm not a native of San Antonio, I do enjoy the spicy local flavor,â Pattie McGlinchey says from Texas. âBean-and-corn turkey tacos are my 5-year-oldâs favorite. I love that theyâre a cinch to put together and healthy, tooâ¦but donât tell that to my son!â Ingredients:
1-1/4 pounds lean ground turkey |
1 medium red onion, finely chopped |
5 plum tomatoes, chopped, divided |
2 tablespoons water |
4 teaspoons paprika |
1 teaspoon ground cumin |
1 teaspoon chili powder |
1/2 teaspoon salt |
1 can (15 ounces) black beans, rinsed and drained |
1 cup frozen corn, thawed |
8 flour tortillas (8 inches), warmed |
1 cup (4 ounces) shredded reduced-fat mexican cheese blend, divided |
4 green onions, thinly sliced |
1 tablespoon minced fresh cilantro |
Directions:
1. In a large skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Add half of the tomatoes. Stir in the water, paprika, cumin, chili powder and salt. Add beans and corn; cook and stir for 2 minutes or until heated through.
2. Place about 1/2 cup turkey mixture down the center of each tortilla; top with 1 tablespoon cheese. Fold sides of tortilla over filling. Serve with green onions, cilantro and remaining tomatoes and cheese. Yield: 8 servings.
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