Categorized:

  • Healthy
  • Main Dish
  • Poultry

Tagged:

  • avocados
  • black beans
  • cheddar cheese
  • chicken broth
  • chili powder
  • coriander
  • cumin
  • garlic
  • lettuce
  • limes
  • monterey jack cheese
  • olive oil
  • onions
  • paprika
  • red onion
  • salsa
  • sour cream
  • tomato paste
  • tomatoes
  • tortilla chips
  • turkey
Turkey Black Bean Taco Salad - 1

Turkey Black Bean Taco Salad

Ingredients

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
  • 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)
  • 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) pkg. grape tomatoes, halved or 2 roma tomatoes, chopped
  • Optional - 1 avocado, diced and 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

  • For the turkey and black bean mixture: Heat olive oil in a large skillet over medium-high heat.
  • Add onion and saute 3 minutes then add garlic and turkey, season with salt and pepper then cook, tossing and breaking up turkey occasionally, until turkey has cooked through.
  • Add in chicken broth, tomato paste, chili powder, ancho chili powder, cumin, coriander and paprika.
  • Stir well to mix in tomato paste. Bring to a simmer, stirring occasionally.
  • Stir in black beans and reduce heat to low, season with salt and pepper to taste.
  • Allow to simmer uncovered, stirring occasionally, for 5 minutes (you can add in 1 - 2 Tbsp more chicken broth if needed). Cover and keep warm until ready to serve.
  • For the salad: o n dinner plates layer lettuce, chips, cooked turkey and black bean mixture, cheese, tomatoes, avocado and red onion.
  • Spoon Cilantro-Lime Crema or Salsa Crema over salads. Serve immediately.
  • For the salsa crema: In a small mixing bowl stir together sour cream, salsa and lime juice. Season with salt and pepper to taste.

Notes

  • Cilantro Lime Creme Recipe HERE (make that or salsa crema you won’t need both). Nutrition listed in this recipe includes salsa crema.

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