Categories: Mexican

Ingredients

• 4 1/2 tsp olive oil, divided
• 1 yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 1/2 tsp ground cumin
• 1 tsp each ground coriander, garlic powder and paprika
• 1/2 tsp sea salt
• 1 lb. turkey breast, cut into thin strips
• 1 1/2 cups cooked black beans
• 8 6-inch soft corn tortillas, warmed
• Salsa:
• 1 small jalapeno, seeded and roughly chopped
• 1 1/2 cups loosely packed fresh cilantro
• 1/4 cup sliced green onions
• 3 tbsp. fresh oregano
• 1 small garlic clove
• Pinch sea salt
• 4 tsp fresh lime juice
• 4 tsp olive oil

Directions

1. Prepare salsa: On a cutting board, mound jalapeno, cilantro, green onions, oregano, garlic, and pinch salt; finely chop mixture. (Alternately, pulse in a food processor until finely chopped.) Transfer to a small bowl; stir in lime juice and 4 tsp oil. Set aside.

2. In a large nonstick skillet on medium-high, heat 1 tbsp. oil. Add yellow onion and bell pepper and saute, stirring frequently, until tender and golden, about 5 minutes. Transfer to a plate; set aside.

3. In a large bowl, stir together cumin, coriander, garlic powder, paprika, and 1/2 tsp salt. Add turkey and toss to coat. In same skillet on medium-high, heat remaining 1 1/2 tsp oil. Add turkey and saute until no longer pink inside, about 4 minutes. Stir in onion mixture and beans; heat through.

4. Divide turkey-bean mixture among tortillas. Top with salsa, dividing evenly.

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