Turkey Barbacoa Tacos With Black Beans Food

TURKEY AND BLACK BEAN TACOS

Steps:

• In a large skillet over medium heat, brown the ground turkey until heated through (it is cooked at 165°F), approximately 15 minutes. Drain off the fat/liquid and return the skillet with browned turkey to the stove.
• Add in the black beans and stir to combine with the meat.
• Add taco seasoning and water to the skillet and stir to evenly distribute and coat the ground turkey and black beans.
• Serve on taco shells or tortillas with your favorite taco toppings.
• Store leftover taco filling (that's fully cooled) in an air-tight container in the fridge for up to 3-4 days (or freeze if you'd prefer to keep for later).

SPICY BLACK BEAN TACOS

Steps:

• In a large frying pan, heat the oil and add the garlic. Fry until golden, then add the beans. Pour in the cider vinegar, honey and spices along with 1 tsp or more of salt, to taste. Cook until warmed through, crushing gently with the back of your wooden spoon, then set aside.
• The best way to make the guacamole is with a large stone pestle and mortar, but you can use a medium bowl and a flat-ended rolling pin instead. Crush the garlic, coriander and chilli into a rough paste. Scoop in the avocado with a little salt and crush roughly - you want it chunky, not smooth. Squeeze in the lime juice and set aside.
• Mix the salsa ingredients in a small bowl. Heat a griddle pan or steamer and quickly griddle the tortillas or steam a stack of them to warm up. Reheat the bean mixture.
• To serve, put 1-2 heaped tbsp of beans on a tortilla. Top with a big spoonful of guacamole and some salsa, hot sauce and a dollop of soured cream or yogurt.