Turkey & Black Bean Tacos with Green Herb Salsa

Don’t get too fussy with this salsa – think of it as a Mexican-style pesto you can switch up according to 
your taste preference.

Use less jalapeño for a milder salsa, or use parsley or basil if you don’t like cilantro. For a lower-carb version of the recipe, swap out the tortillas for lettuce and serve as a hearty salad. Add any toppings you like such as shredded cheese, sour cream or sliced radish or avocado.

Black Beans For the Win

Fiber-rich black beans may aid in lowering your risk of certain types of cancer, cardiovascular disease and type 2 diabetes, according to studies. The seed coat of black beans contains a class of flavonoids called anthocyanins, which are phytonutrient pigments that act as antioxidants in the body to help prevent chronic diseases. 

Prep Time
45 min
45 min


  • 4½ tsp olive oil, divided
  • 1 yellow onion, thinly sliced
  • 1 
red bell pepper, 
thinly sliced
  • 1½ tsp ground cumin
  • 1 tsp 
each ground coriander, garlic powder and paprika
  • ½ tsp sea salt
  • 1 lb 
boneless, skinless turkey breast, cut into thin strips
  • 1½ cups 
cooked black or 
pinto beans
  • 8 6-inch soft corn tortillas, warmed


  • 1 
small jalapeño chile pepper, seeded and roughly chopped
  • 1½ cups 
loosely packed 
fresh cilantro
  • ¼ cup sliced green onions
  • 3 tbsp fresh oregano
  • 1 small clove garlic
  • Pinch sea salt
  • 4 tsp fresh lime juice
  • 4 tsp olive oil


1. Prepare salsa: On a cutting board, mound jalapeño, cilantro, green onions, oregano, garlic and pinch salt; finely chop mixture. (Alternatively, pulse in a food processor until finely chopped.) Transfer to a small bowl; stir in lime juice and 4 tsp oil. Set aside.

2. In a large nonstick skillet on medium-high, heat 1 tbsp oil. Add yellow onion and bell pepper and sauté, stirring frequently, until tender and golden, about 5 minutes. Transfer to a plate; set aside.

3. In a large bowl, stir together cumin, coriander, garlic powder, paprika and ½ tsp salt. Add turkey and toss to coat. In same skillet 
on medium-high, heat remaining 
1½ tsp oil. Add turkey and sauté 
until no longer pink inside, about 
4 minutes. Stir in onion mixture 
and beans; heat through.

4. Divide turkey-bean mixture among tortillas. Top with salsa, dividing evenly. 

Nutrition Information

  • Serving Size 2 tacos
  • Calories 456
  • Carbohydrate Content 46 g
  • Cholesterol Content 65 mg
  • Fat Content 9 g
  • Protein Content 37 g
  • Saturated Fat Content 2 g
  • Sodium Content 595 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 9 g
  • Polyunsaturated Fat Content 2 g