Turkey Black Bean Tacos
10 corn tortillas
1 ¼ lbs extra lean ground turkey (99% fat free)
Fresh cracked pepper
1 15oz can of low sodium organic black beans
1 ½ cups of chunky salsa
2 cups of chopped lettuce (romaine, red leaf, green leaf, etc.)
Preheat oven to 350. Place tortillas on a baking sheet, and bake for 3 to 4 minutes, or according to the package directions.
Coat a non-stick skillet with olive oil cooking spray and heat on medium-high. Add turkey and cook until lightly browned and cooked through, breaking meat up as it cooks. Season the meat with sea salt, pepper and chili powder to taste. Add the can of black beans to the turkey and continue to heat until heated thoroughly. Remove from heat and set aside.
Place two tortillas on a plate. On each tortilla, placed 1/3 cup of the turkey and black bean mixture, ¼ cup of the salsa (I like a lot of salsa), and ¼ cup of lettuce.
Note: You can add other items such as low fat cheese, guacamole, sour cream, etc. to the tacos. But if you want to watch your caloric intake, the way described contains about 300 calories for two tacos, with 5g fat, 37g carbs, and 28g protein.
Note: Ortega makes a whole grain corn taco shell that has 110 calories for 2 shells. They contain 5 grams of fat, 18g carbs (6 g of dietary fiber), and 2g protein.