Taco Meat
- 1 teaspoon grapeseed or canola oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 pound lean ground turkey
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon paprika
- 1 can low sodium black beans, rinsed and drained
- 1/4 cup water
- 1/2 cup part skim mozzarella cheese, shredded, for serving
- No Salt Seasoning and Pepper, to taste
Salad
- 1 head iceberg lettuce, chopped
- 2 tomatoes, diced
- 2 avocados, diced
- 1 red bell pepper, diced
- lime slices, for serving
Dressing:
- 1/4 cup olive oil
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon red wine vinegar
- 1 teaspoon honey or agave
- No Salt Seasoning and Pepper, to taste
For the Taco Meat, heat oil in a large skillet over medium heat. Add onions, garlic, no salt seasoning and pepper. Saute for about 5 minutes. Turn heat up to medium-high and add ground turkey. Saute, stirring occasionally, until all the pink color is cooked out. Stir in the chili powder, cumin, oregano, paprika, no salt seasoning and pepper. Add the beans, and water to the browned meat and stir to combine. Reduce the heat to medium-low and simmer until the water has evaporated, about 5 minutes.
For the salad, combine all ingredients in a large bowl. For the salad dressing, combine all ingredients into a food processor or a blender and pulse until well blended or by hand in a bowl with a whisk. Toss the salad with enough dressing to fully coat.
To serve, place some of the salad mixture in bowls. Top with some of the turkey and bean mixture and shredded cheese. Serve with a slice of lime.
Sponsor: Intermountain Medical Center Heart Institute
