Kamy Cannon
| 1 lb lean ground turkey 2 medium green peppers, chopped 1 medium red pepper, chopped 1 medium onion, chopped 2 medium carrots, halved lengthwise and sliced 2 garlic cloves, minced 1 T olive oil or canola oil 2 cans (15oz) black beans, rinsed and drained 1 jar (16oz) salsa 2 T chili powder 1 T ground cumin 24 taco shells, warmed 3 cups shredded lettace 1 1/2 cups diced tomato 1/2 cup minced fresh cilantro or parsley Directions: In a large nonstick skillet coated with nonstick cooking spray, cook turkey over medium heat until no longer pink; remove and set aside. In the same skillet, saute the peppers, onion, carrots and garlic in oil for 8-10 minutes or until tender. Add the turkey, beans, salsa, chili powder and cumin; bring to a boil Reduce heat; simmer, uncovered for 10-15 minutes or until thickened. Fill each taco shell with 1/3 cup turkey mixture. Serve with lettace, tomato and cilantro. Number Of Servings:12 |
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