Categories: Sandwiches

Ingredients

• 2 tbsp. plus 1 tsp olive oil
• 1 lb. ground turkey
• Kosher salt and black pepper, to taste
• 1 red onion, chopped
• 3 garlic cloves, finely chopped
• 2 tsp chili powder, plus more to taste
• 1 1/2 cups frozen corn kernels
• 15.5 oz. can black beans, drained and rinsed
• 8 to 12 Bibb lettuce leaves
• Chopped fresh cilantro, pico de gallo, crumbled queso fresco and diced avocado, for topping
• Lime wedges, for serving

Directions

1. Heat 2 tbsp. olive oil in a large skillet over medium-high heat. Add the turkey and season with salt and pepper. Cook, breaking up the meat into small pieces, until cooked through, about 6 minutes. Remove to a plate.

2. Add the remaining 1 tsp olive oil, the red onion and garlic to the skillet. Reduce the heat to medium low and cook, stirring, until tender, about 8 minutes.

3. Add the chili powder, turkey, and 1 cup water to the skillet and increase the heat to medium high. Cook until most of the water is evaporated, 4-5 minutes.

4. Add the corn and beans and cook until heated through and no liquid remains, about 3 minutes. Season with salt and pepper.

5. Pile the turkey filling on the lettuce leaves. Top with cilantro, pico de gallo, queso fresco and avocado. Serve with lime wedges.

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