Kale, Turkey and Black Bean Taco Filling
Kale, Turkey, and Black Bean Taco Filling is an easy way to veg-out Taco Night. Use this filling straight up, in your fav tortilla, on top of a salad or sauteed with cabbage. The possibilities are endless!
Ingredients
- Let me share what I did and how we used it. Hopefully it will give you some ideas of your own.
- 1 lb Lean Ground Turkey
- ½ of a Sweet Onion chopped
- 1 Jalapeno Pepper Diced
- About 1 and ½ cups of chopped Kale 100g
- 1 Medium Sweet Pepper chopped small
- 1 15 oz can of black beans drained and rinsed
- 1 tablespoon Chili Powder
- 1 tablespoon dried Cumin
- Healthy Pinch of Kosher Salt
Instructions
- Heat a large skillet over medium-high heat, spray with non-stick spray and brown the turkey with onion.1 lb Lean Ground Turkey, ½ of a Sweet Onion chopped
- Dice the Jalapeno and add it to the browning meat. Leave in the seeds and ribs if you’d like a bit more heat.1 Jalapeno Pepper Diced
- Chop the kale small. I used the technique I showed in this video.About 1 and ½ cups of chopped Kale
- Add the chopped kale to the skillet with a pinch of salt and stir all together.Healthy Pinch of Kosher Salt
- Add in the diced pepper, black beans and spices. Cook for a few more minutes allowing all the flavors to merge and the pepper to soften just a little bit.1 Medium Sweet Pepper chopped small, 1 15 oz can of black beans drained and rinsed, 1 tablespoon Chili Powder, 1 tablespoon dried Cumin
- Lower to a simmer to keep warm until ready to use.
Notes
- This recipe is very forgiving. Use what you have on hand!
- If you notice the meat starting to dry out, add a tablespoon or 2 of salsa. Moistens things right up!
- As for the nutritional information, this recipe makes about 5 cups, which is enough to serve about 20 tacos. I’ll post using a 1 cup as a serving size to keep it easy.
Nutrition
Serving: 1cupCalories: 200kcalCarbohydrates: 19gProtein: 28gFat: 2gFiber: 6gSugar: 3g
Tried this recipe?Let us know how it was!