NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground turkey

2 large Eggs

1 medium Corn tortillas

0.25 cup Black beans

0.25 cup Red bell pepper

0.25 cup Red onion

0.5 tsp Olive oil

1 tsp Chili powder

0.5 tsp Smoked paprika

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Non-fat Greek yogurt

1 tbsp Fresh cilantro

PREPARATION

• 1

  In a small bowl, combine the ground turkey with chili powder, smoked paprika, cumin, garlic powder, sea salt, and black pepper to create a clean chorizo blend.

• 2

  Heat the olive oil in a large non-stick skillet over medium heat and sauté the diced red onion and bell pepper until they are tender and slightly caramelized.

• 3

  Add the seasoned turkey mixture to the skillet, breaking it up with a spatula, and cook until the meat is thoroughly browned.

• 4

  Stir the rinsed black beans into the pan and cook for one minute until they are heated through.

• 5

  Push the turkey and vegetable mixture to one side of the pan and pour the whisked eggs into the empty space.

• 6

  Gently scramble the eggs until they are just set, then fold them into the rest of the turkey and bean mixture.

• 7

  Warm the corn tortillas in a separate dry skillet or over a low open flame until they are soft and pliable.

• 8

  Divide the egg and chorizo filling evenly between the tortillas and garnish each taco with a dollop of Greek yogurt and fresh cilantro.