Ingredients
1 pound lean ground turkey2 medium green peppers, chopped1 medium sweet red pepper, chopped1 medium onion, chopped2 medium carrots, halved lengthwise and sliced2 garlic cloves, minced1 tablespoon olive oil2 cans (15 ounces each) black beans, rinsed and drained1 jar (16 ounces) salsa2 tablespoons chili powder1 tablespoon ground cumin24 taco shells3 cups shredded lettuce1-1/2 cups diced fresh tomatoes1/2 cup minced fresh cilantro
Preparation
In a large nonstick skillet coated with cooking spray, cook turkey over medium heat until no longer pink; remove and set aside. In the same skillet, saute the peppers, onion, carrots and garlic in oil for 8-10 minutes or until vegetables are tender.
Add the turkey, beans, salsa, chili powder and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Fill each taco shell with 1/3 cup turkey mixture. Serve with lettuce, tomatoes and cilantro.
