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Sunday Supper & More

Tacos with turkey, bean, and corn filling

(Sally Pasley Vargas for The Boston Globe)
August 3, 2011

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Serves 4

2 tablespoons olive oil
1 yellow onion, finely chopped
1 clove garlic, finely chopped
2 1/2 teaspoons ancho chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
Salt and black pepper, to taste
1 pound lean ground turkey
1 can (15 ounces) diced fire-roasted tomatoes
1 can (15 ounces) kidney beans
1 zucchini, cut in 1/4-inch dice
1 cup fresh or frozen corn kernels
1 tomato, cored and cut into 1/2-inch cubes
12 corn tortillas (6 inches)
2 avocados, sliced
1/2 red onion, cut into small dice
1 cup (4 ounces) shredded Monterey Jack cheese
Handful cilantro leaves, stems removed

1. In a large, deep skillet over medium heat, heat the olive oil. Add the yellow onion, garlic, chili powder, cumin, oregano, salt, and black pepper. Cook, stirring occasionally, for 2 minutes, or until the onion softens.

2. Add the turkey and continue cooking, breaking up the meat with the edge of a spoon, for 4 minutes, or until the turkey is cooked through. Stir in the canned tomatoes, kidney beans, zucchini, and corn. Continue cooking, stirring often, for 10 more minutes. If the mixture seems dry, add water 2 tablespoons at a time.

3. Remove the skillet from the heat and stir in the fresh tomato. Taste for seasoning and add more salt, if you like. Transfer half the filling to a container; cover and refrigerate for the taco salad.

4. To heat the tortillas: Place one directly on a medium gas flame for a few seconds, or until it starts to puff and is slightly charred at the edges. Using tongs, turn it and let it heat for a few seconds on the other side. Or, heat the tortillas in an ungreased skillet over medium heat. On a plate lined with a cloth napkin, stack the tortillas and fold the napkin over them to keep warm.

5. In 4 small bowls, place the avocados, red onion, cheese, and cilantro. Set them out with the turkey filling and warm tortillas.

Sally Pasley Vargas