Turkey and Black Bean Tacos with Pumpkin Salsa
Equipment
- Large Skillet
- Mixing Bowl
Ingredients
- 1 pound ground turkey
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup canned pumpkin puree
- 2 medium tomatoes, diced
- 1/2 red onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 8 small corn tortillas
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the ground turkey and break it up with a spoon. Cook until no pink remains, about 6 minutes.
- Stir in the chili powder, cumin, salt, and black pepper. Add the black beans and cook for 2 more minutes until everything is warmed through. Remove the pan from heat.
- In a mixing bowl, combine the pumpkin puree, diced tomatoes, red onion, garlic, cilantro, and lime juice. Stir until the salsa is evenly mixed.
- Warm the corn tortillas in a dry skillet or microwave for 20 seconds. Spoon the turkey and bean mixture into each tortilla. Top with a generous scoop of pumpkin salsa.
Notes
Make the pumpkin salsa an hour ahead so the flavors blend and the onion softens slightly. If the salsa seems too thick, add an extra squeeze of lime. Leftovers store well in separate containers for two days and reheat nicely in a skillet with a splash of water to loosen the turkey mixture.
Course: Main Course
Cuisine: Mexican
Equipment: Large Skillet, Mixing Bowl
Cuisine: Mexican
Equipment: Large Skillet, Mixing Bowl