Season ground turkey with peppers and a modest serving of black beans; serve in lettuce leaves with avocado and salsa.
QBy Queen
Servings
4
1.25 lb Ground turkey
1 tbsp Olive oil
1 piece Red bell pepper, diced
1 piece Green bell pepper, diced
0.5 piece Yellow onion, diced
3 clove Garlic, minced
1.5 tsp Chili powder
1 tsp Ground cumin
1 tsp Smoked paprika
0.75 tsp Salt
0.5 tsp Black pepper
0.5 cup Canned black beans, drained and rinsed
1 piece Lime
12 piece Butter lettuce leaves
2 piece Avocado, sliced
0.5 cup Salsa
2 tbsp Fresh cilantro (garnish)
Calories
533 kcal
Protein
33g
Carbs
23g
Fat
38g
Fiber
11g
Sugar
5g
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Cook the Filling
1. Heat the olive oil in a large skillet over medium-high heat. Add the red bell pepper, green bell pepper and yellow onion and sauté for 4 to 5 minutes until softened and lightly browned.
1 tbsp Olive oil,
1 piece Red bell pepper, diced,
1 piece Green bell pepper, diced,
0.5 piece Yellow onion, diced
2. Add the ground turkey, breaking it up with a spoon, and cook for 6 to 8 minutes until browned and cooked through with no pink remaining.
1.2 lb Ground turkey
3. Stir in the garlic, chili powder, ground cumin, smoked paprika, salt and black pepper and cook for 1 minute until fragrant.
4. Fold in the black beans and cook for 2 to 3 minutes until heated through. Remove from the heat and squeeze in the juice of half the lime, then taste and adjust the seasoning.
0.5 cup Canned black beans, drained and rinsed,
0.5 piece Lime
Assemble and Serve
5. Arrange the butter lettuce leaves on a platter and spoon the turkey mixture into each leaf.
12 piece Butter lettuce leaves
6. Top with avocado slices and salsa, sprinkle with cilantro, and serve with the remaining lime cut into wedges for squeezing.
