Description
A flavorful and healthy Turkey Black Bean Taco Salad featuring a savory ground turkey and black bean mixture with bold spices, layered over fresh romaine lettuce, crunchy tortilla chips, cheese, and tomatoes, finished with a zesty salsa crema dressing. Perfect for a quick and satisfying dinner.
Ingredients
Scale
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 chili powder)
- 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
- Prepare the turkey and black bean mixture: Heat olive oil in a large skillet over medium-high heat.
- Sauté aromatics and cook turkey: Add chopped onion and sauté for 3 minutes, then add minced garlic and ground turkey. Season with salt and pepper, and cook, tossing and breaking up the turkey occasionally, until fully cooked through.
- Add seasonings and broth: Stir in chicken broth, tomato paste, chili powder, ancho chili powder, cumin, coriander, and paprika. Mix well to combine the tomato paste evenly.
- Simmer the mixture: Bring to a simmer, stirring occasionally to meld flavors.
- Add black beans and adjust seasoning: Stir in drained black beans, reduce heat to low, and season with additional salt and pepper to taste.
- Cook gently: Allow the mixture to simmer uncovered for 5 minutes, stirring occasionally. Add 1-2 Tbsp more chicken broth if needed. Cover and keep warm until ready to serve.
- Assemble the salad: On individual dinner plates, layer chopped romaine lettuce, crushed tortilla chips, the warm turkey and black bean mixture, shredded cheese, halved tomatoes, optional diced avocado, and chopped red onion.
- Make the salsa crema: In a small bowl, combine light sour cream, bottled salsa, and fresh lime juice. Season with salt and pepper to taste. Spoon the salsa crema over the assembled salads.
- Serve immediately: Serve the salad right away to maintain crispness and enjoy the vibrant flavors.
Notes
- You can substitute the chili powders if needed, but using both regular and ancho chili powders gives a richer flavor.
- The salsa crema can be replaced with cilantro lime crema if preferred, but use only one of these for serving.
- If you want a lighter option, use low-fat cheese and light sour cream.
- Adding diced avocado and red onion is optional but adds creaminess and crunch.
- Chicken broth amounts can be adjusted to keep the filling moist but not too soupy.
- Use fresh lime juice for best flavor in the salsa crema.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 70 mg
