Categories: Mexican
Ingredients
- 4 corn tortillas
- 1 1/2 lbs. ground turkey
- 1 tsp chili powder
- 1 tsp ground cumin
- Kosher salt and black pepper
- 14.5 oz. can black beans, drained and rinsed
- 1 cup bottled salsa, plus more for serving
- 1 canned chipotle pepper in adobo sauce, chopped
- 1 tbsp adobo sauce (from the chipotle can)
- Fixings: Sour cream, diced tomato, diced avocado, thinly sliced radishes, crumbled queso fresco, fresh cilantro leaves
Directions
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Lightly char the tortillas over an open flame. Just lay them over medium-low heat for 20-25 seconds. Then flip them to the other side to char. Let them cool, then tear them into small pieces.
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Heat a large nonstick skillet over medium-high heat. Add the turkey and season with the chili powder, cumin and salt and pepper. Cook, breaking up the meat with a spoon, until it’s browned, about 5 minutes. Add the beans and stir them in.
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Add the salsa, chipotle and adobo sauce and cook, stirring often, until warmed through and slightly thickened, about 5 minutes more. Add a little water if you’d like it to be saucier.
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Add the tortilla pieces and stir them in. Turn off the heat. Top with sour cream, tomato, avocado, radishes and queso fresco. Spoon on some extra salsa and finish with cilantro.