Monday, June 20, 2016

Black Bean Turkey Tacos

This is my go-to taco filling recipe! I use this for soft tacos, burritos, taco salad, rice bowls and casseroles. It makes a substantial amount which I usually divide into three meal-sized portions - one for the current meal and two for the freezer. I love having two quick meals ready to go for another day! Especially if you store the meat flat in a freezer bag, it defrosts in no time at all.

I think it's important to keep easy freezer meals handy for several reasons.

1. Buying in bulk is cheaper.
2. Doubling or tripling a recipe doesn't take much longer to do than a single recipe.
3. You never know what may come up on a given day. Having a frozen back-up plan is much cheaper and healthier than falling back on eating out in a restaurant.
4. When someone you know is in need, you have a meal ready to share!

Black Bean Turkey Tacos

3 pounds lean ground turkey
1 small onion, diced
3 garlic cloves, minced
1-1/2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
5-6 teaspoons chili powder (to your taste)
3 teaspoons cumin
2 teaspoons paprika
1 - 10 oz can tomatoes with green chilies
2  - 15.5 oz cans black beans, rinsed and drained.

In a tablespoon of olive oil, saute the onion and garlic until softened, then add in the turkey. Continue to saute until the meat is browned through, breaking it up as it cooks. Sprinkle with the seasonings and continue to cook for 3-4 minutes longer. Stir in the tomatoes and black beans. Cook until heated through.

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