Our light and healthy tacos are packed with flavor and topped with your favorite fixings! A delicious, low-carb dinner the whole family will love! For a keto-friendly version omit the beans.
Cuisine: Keto, Mexican
Servings: 4
Ingredients
1T.olive oil
1lb.ground chicken, turkey, or beef
2T.taco seasoning
1/2c.chicken brothor water
1(15 oz.) can black beansrinsed & drained
8Romaine lettuce leaves(2 leaves for each wrap)
2roma tomatoesseeded & diced
1dicedavocado
1/2c. dicedred onion
1/2c.sour creamfor serving
salsafor serving
1 1/2c. shredded cheddar cheese
fresh cilantroroughly chopped for garnish
Instructions
Heat olive oil in a large skillet, over medium heat. Add ground turkey, cook, and crumble until no longer pink and cooked through about 10-12 minutes.
Add taco seasoning and chicken broth or water if using. Bring it to a boil, then reduce the heat to medium-low.
Add the black beans and cook until heated through about 5 minutes.
Stack two lettuce leaves on top of one another for each wrap.
Spoon ground turkey and black bean mixture into each lettuce wrap and sprinkle with remaining toppings and a dollop of sour cream. Garnish with fresh cilantro and serve!
Notes
Cook’s Note: The leftover turkey and black bean mixture should be kept in an airtight container in the refrigerator and used within three days. Taco salads are a great way to use up leftovers. Reheat turkey and black beans, chop up remaining romaine lettuce, and top with your leftover toppings.