Tasty ecclectic tacos made with turkey, bell pepper, black beans, olive oil and curry sauce.
Preparation Time: 20 mins
Cooking Time: 30 mins
Yield: 10 x 2 taco servings *
TURKEY AND CURRY: In skillet, add 2 tablespoons olive oil. Sauté bell peppers, half the onion and one garlic clove until lightly cooked. Add 1 teaspoon curry powder and 1/2 tablespoon bouillon. Add turkey to above mixture, stir and sauté until turkey is cooked through.
BEANS: In a separate skillet, add 2 tablespoons olive oil. Sauté 1 teaspoon curry powder, half the onion and one garlic clove. When done, stir in black beans and heat until warmed.
TORTILLAS: Heat tortillas on burner, one tortilla per burner, flipping tortilla to heat both sides.
TACOS: Fill warmed tortillas with black bean filling and top with turkey-curry mixture. Serve warm.
For variation, can top with lettuce, tomatoes and other taco fixings and serve with Spanish rice and vegetables (serving suggestions not included in nutritional analysis).
If using ground white turkey meat, subtract 45 calories and 5g fat per taco.
* For 3 tacos per serving: 557 calories (2332 KJ), 20g fat, 5g SF, 76.5mg chol, 35g protein, 68g carbs, 4g sugars, 12g fiber, 534mg sodium, 99mg calcium.