Turkey, Leafy Greens and Black Bean Taco Filling

I love, love, love, LOVE, taco night, taco afternoon and taco weekend. This is truly a family friendly recipe and great meal prep idea… Here are the Ingredients (click to see picture and download recipe):

• 1 lb Lean Ground Turkey

• 1/2 of a sweet onion chopped

• 1 Jalapeno pepper diced (optional)

• About 1 and 1/2 cups of chopped kale a lot – or spinach or aurgula

• 1 Medium sweet pepper chopped small (optional)

• 1 15oz can of black beans drained and rinsed

• 2-3 cups cauliflower rice/crumbles (Fit Chicks! additions)

• 1 tbsp Chili Powder (optional)

• 1 tbsp dried Cumin (do more to taste)

• Healthy pinch of Kosher Salt

Heat a large skillet over medium-high heat, spray with non-stick spray and brown the turkey with onion. Dice the Jalapeno and add it to the browning meat. Leave in the seeds and ribs if you’d like a bit more heat.

Add the chopped kale (or spinach) to the skillet with a pinch of salt and stir all together. 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.

Lower to a simmer to keep warm until ready to use. Note: if you notice the meat starting to dry out, just add a tablespoon or 2 of salsa. Moistens things right up!

Use this taco filling 4 ways for dinner and a fun leftover dish

1. The Husband Classic Tacos on Soft Shells – He likes them with just a little salsa, cheese and lettuce. Although I make him use spinach instead.

2. The Little Guy’s Quesadilla – I started making quesadillas on taco night when he was little because they stayed together easier. Now they are one of his favorites. I always add some mashed avocado and chopped spinach in there too!

3. Taco Lettuce wraps.

When I have a nice head of lettuce I’ll use the leaves instead of shells. It saves me a few calories so I don’t feel guilty piling on the cheese and avocado.  

1. Leftovers tossed with sautéed cabbage

The next day for a warm lunch I tossed some shredded cabbage in a skillet with taco meet and cooked until the leaves wilted. Topped with a bit of salsa it made a fabulous lunch!