I’m a born and raised Texan, so by default I love my texmex. I had some extra ingredients laying around the other day and was really craving a flavorful dinner with some kick that was also light. This dish calls for very few seasonings and basic ingredients, so it can be whipped up from what you might have laying around in your pantry!
-1/4 cup ground turkey
-3 tsp. garlic, minced
-S & P
-2 tsp. ground cumin
-black beans, rinced, drained, and heated
-1/4 small white onion, chopped
-1/4 red bell pepper, chopped
-5 to 6 cherry tomatoes, chopped
-2 Tbsp. fresh cilantro, chopped
-3 Tbsp. hot sauce
-Toppings: cheddar cheese, chopped avocado
Cook rice according to directions, remove from heat, and remove 1/3 to 1/2 cup and place in a separate bowl. Take a lime wedge and squeeze over rice, combine with 1 Tbsp. of cilantro and mix well.
Preheat the oven to 375 degrees. Get a casserole pyrex dish, which can be found on amazon. Spray the pyrex dish with cooking spray and push tortilla into the bowl and fold edges like the picture above. Then place a smaller bowl upside down at the base on the bowl on top of the tortilla to maintain the taco bowl shape. Place in oven for about 15 minutes or until edges are browned.
In a skillet, heat 1 tsp. olive oil and 1 tsp. garlic, add ground turkey, sprinkle salt and pepper, and cook till done.
Meanwhile, in a separate skillet, heat 1 tsp. olive oil and 2 tsp. minced garlic. Once you can smell the garlic, add onion and red bell pepper and sauté on medium to high heat for 5 minutes, or until vegetables are tender, Sprinkle with salt and pepper. Add meat, black beans, and corn to this mixture. Turn off the stove, then add 1 tsp. garlic and 2 tsp. ground cumin, mix well. Remove from heat.
Add rice to the bottom of the taco bowl, then add chopped lettuce. Add cooked turkey, onions, and red bell pepper. Top with remaining cilantro, chopped cherry tomatoes, avocado, hot sauce, and cheese. Enjoy!