Whenever I go to Chipotle, Moe’s, or Willy’s I usually get some form of a taco salad. I love that you can get veggies, high quality carbohydrates (from the beans), protein, and salsa all in one!
But, be careful of some taco salads when they have an edible shell–avoid this because those are deep fried. Also avoid a lot of cheese and full fat sour cream at restaurants because they will give you too big of a portion.
- 1 lb. extra lean ground turkey
- 1-2 Tbsp. extra virgin olive oil
- 1 yellow onion, diced
- 1 large red pepper, chopped
- 1 tsp. minced garlic
- 1 can original Rotel
- 2 Tbsp. taco seasoning
- 1 tsp. ground cumin
- 1 can black beans
- 1 tsp. onion powder
- 2 tsp. cilantro (I use these cute little frozen cubes that I find at Trader Joe’s)
- 1 head of romaine, chopped
- Salsa, reduced fat cheddar cheese, and light sour cream or Greek yogurt for toppings
- Saute the onions in a large saute pan for about 5 minutes with the olive oil. Add a pinch of salt and some pepper. Then, add the red peppers and good for another 1-2 minutes.
- Add the ground turkey and seasonings, and cook for another 3-5 minutes.
- Meanwhile, start the black beans in another small sauce pan. Drain some of the juices off the can, and then add the entire can to the small saucepan. Cook on medium-low, and add the onion powder and a pinch of cumin.
- Open the Rotel can and add some of the liquid to the black bean pan. Then, add the rest of the Rotel to the turkey mixture.
- Allow the Rotel’s liquid to cook off and reduce. After, add the garlic to the turkey mixture, and the cilantro.
- To assemble: Put the romaine in a bowl, then the black beans, then a few pinches of cheese, then the turkey mixture, then top with salsa and sour cream.
Note: I also heated up some whole grain/high fiber torillas to serve on the side for some crunch.