Description
A flavorful and healthy Turkey Black Bean Taco Salad combining lean ground turkey, black beans, and fresh vegetables with a zesty salsa crema dressing. Perfect for a quick and nutritious lunch or dinner.
Ingredients
Units
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, to taste
- 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
- Prepare the turkey and black bean mixture: Heat olive oil in a large skillet over medium-high heat until shimmering.
- Sauté aromatics and turkey: Add chopped onion and sauté for 3 minutes until softened, then add minced garlic and ground turkey. Season with salt and pepper. Cook, breaking up the turkey and stirring occasionally, until the turkey is fully cooked through and no longer pink.
- Add spices and liquids: Stir in chicken broth, tomato paste, chili powder, ancho chili powder, cumin, coriander, and paprika. Mix well to fully incorporate the tomato paste into the mixture.
- Simmer mixture: Bring the mixture to a gentle simmer, stirring occasionally to prevent sticking and ensure even cooking.
- Add black beans and adjust seasoning: Stir in the drained black beans and reduce heat to low. Taste and season with additional salt and pepper as needed.
- Finish cooking: Let the mixture simmer uncovered on low heat for 5 minutes, stirring occasionally. Add 1 to 2 tablespoons more chicken broth if the mixture looks too dry. After simmering, cover the skillet and keep warm until ready to assemble the salad.
- Assemble the salad: On individual dinner plates, create layers starting with chopped romaine lettuce, then crushed tortilla chips, followed by the warm turkey and black bean mixture, shredded cheese, grape or roma tomatoes, diced avocado, and chopped red onion if using.
- Make the salsa crema: In a small bowl, combine light sour cream, bottled salsa, and fresh lime juice. Stir until well mixed. Season with salt and pepper to taste.
- Serve: Drizzle the salsa crema over each assembled salad and serve immediately for best texture and flavor.
Notes
- You can substitute ground chicken or lean beef for the turkey if preferred.
- If you want extra heat, add a pinch of cayenne pepper or use a spicier salsa in the crema.
- For a dairy-free option, replace sour cream with a plant-based yogurt and use vegan cheese or omit cheese entirely.
- To make it gluten-free, ensure the tortilla chips are gluten-free certified.
- The salsa crema can be prepped ahead and stored in the refrigerator for up to 2 days.
- Optional avocado adds creaminess but can be omitted if desired.
- Leftovers should be stored separately for best freshness, particularly the tortilla chips to avoid sogginess.
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 75 mg
