Recipe: Leafy Greens, Turkey Tacos (1PREP-4MEALS)

Turkey, Leafy Greens and Black Bean Taco Filling

-Plus 4 Ways to Use It!

 

 

I love, love, love, LOVE, taco night, taco afternoon and taco weekend. This is truly a family friendly recipe and great meal prep idea… Here are the Ingredients (click to see picture and download recipe):

  • 1 lb Lean Ground Turkey
  • 1/2 of a sweet onion chopped
  • 1 Jalapeno pepper diced (optional)
  • About 1 and 1/2 cups of chopped kale a lot – or spinach or aurgula 
  • 1 Medium sweet pepper chopped small (optional)
  • 1 15oz can of black beans drained and rinsed
  • 2-3 cups cauliflower rice/crumbles (Fit Chicks! additions)
  • 1 tbsp Chili Powder (optional)
  • 1 tbsp dried Cumin (do more to taste)
  • Healthy pinch of Kosher Salt

Heat a large skillet over medium-high heat, spray with non-stick spray and brown the turkey with onion. Dice the Jalapeno and add it to the browning meat. Leave in the seeds and ribs if you’d like a bit more heat.

Add the chopped kale (or spinach) to the skillet with a pinch of salt and stir all together. Add in the diced pepper, black beans and spices. Cook for a few more minutes allowing all the flavors to merge and the pepper to soften just a little bit.

Lower to a simmer to keep warm until ready to use. Note: if you notice the meat starting to dry out, just add a tablespoon or 2 of salsa. Moistens things right up!

Use this taco filling 4 ways for dinner and a fun leftover dish

  1. The Husband Classic Tacos on Soft Shells – He likes them with just a little salsa, cheese and lettuce. Although I make him use spinach instead. 😉
  2. The Little Guy’s Quesadilla – I started making quesadillas on taco night when he was little because they stayed together easier. Now they are one of his favorites. I always add some mashed avocado and chopped spinach in there too!
  3. Taco Lettuce wraps.

When I have a nice head of lettuce I’ll use the leaves instead of shells. It saves me a few calories so I don’t feel guilty piling on the cheese and avocado. 🙂 

  1. Leftovers tossed with sautéed cabbage

The next day for a warm lunch I tossed some shredded cabbage in a skillet with taco meet and cooked until the leaves wilted. Topped with a bit of salsa it made a fabulous lunch!

PICTURES AND RECIPE FOR YOU – LOOK/DOWNLOAD

 

Fit Chicks! is locally owned and operated by women for women.

We live, work and worship right in your community.

Come visit. Connect with yourself and us!

Get The Visitor Pass

Leave a Reply

Your email address will not be published. Required fields are marked *