Categories: Mexican
Ingredients
- 4 1/2 tsp olive oil, divided
- 1 yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 1/2 tsp ground cumin
- 1 tsp each ground coriander, garlic powder and paprika
- 1/2 tsp sea salt
- 1 lb. turkey breast, cut into thin strips
- 1 1/2 cups cooked black beans
- 8 6-inch soft corn tortillas, warmed
- Salsa:
- 1 small jalapeno, seeded and roughly chopped
- 1 1/2 cups loosely packed fresh cilantro
- 1/4 cup sliced green onions
- 3 tbsp. fresh oregano
- 1 small garlic clove
- Pinch sea salt
- 4 tsp fresh lime juice
- 4 tsp olive oil
Directions
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Prepare salsa: On a cutting board, mound jalapeno, cilantro, green onions, oregano, garlic, and pinch salt; finely chop mixture. (Alternately, pulse in a food processor until finely chopped.) Transfer to a small bowl; stir in lime juice and 4 tsp oil. Set aside.
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In a large nonstick skillet on medium-high, heat 1 tbsp. oil. Add yellow onion and bell pepper and saute, stirring frequently, until tender and golden, about 5 minutes. Transfer to a plate; set aside.
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In a large bowl, stir together cumin, coriander, garlic powder, paprika, and 1/2 tsp salt. Add turkey and toss to coat. In same skillet on medium-high, heat remaining 1 1/2 tsp oil. Add turkey and saute until no longer pink inside, about 4 minutes. Stir in onion mixture and beans; heat through.
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Divide turkey-bean mixture among tortillas. Top with salsa, dividing evenly.