Turkey Taco Lettuce Wraps

Spoon warmly seasoned ground turkey and black beans into crisp romaine leaves, then finish with juicy tomatoes, creamy avocado, and fresh lime.

Prep: 15 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey
• 0.5 medium yellow onion
• 2 cloves garlic
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 0.75 teaspoon kosher salt
• 1 15-ounce can black beans
• 12 large leaves romaine lettuce
• 2 medium tomatoes
• 1 medium avocado
• 1 medium lime

Cooking instructions

1. Drain and rinse the black beans. Dice the onion and tomatoes. Mince the garlic, dice the avocado, and separate, wash, and dry the romaine leaves. Cut the lime into wedges. (about 10 min)
2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 3 minutes. (about 3 min) — Medium-high heat
3. Add the ground turkey and cook, breaking it into small pieces, until no longer pink. Stir in the garlic, cumin, chili powder, and salt; cook for 1 minute. (about 6 min) — Medium-high heat
4. Stir in the black beans and cook until heated through. The turkey should reach 165°F in the thickest portion. (about 4 min) — Medium heat
5. Spoon the turkey mixture into the romaine leaves. Top with tomatoes and avocado, and serve with lime wedges for squeezing over the wraps. (about 2 min)