Description
A delicious baked taco recipe with ground turkey, black beans, and green chiles paired with a creamy avocado sauce. This is a small batch turkey taco recipe that makes six baked tacos.
Ingredients
- For the Creamy Avocado Sauce:
- 1/2 medium Avocado
- 1/4 cup Sour Cream
- 1 tbsp. fresh Lemon or Lime Juice
- 1/4 cup (packed) Cilantro Leaves
- 1/2 tsp. Kosher Salt, plus more to taste
- 2 tbsp. Water, plus more as needed
- For the Ground Turkey + Black Bean Filling:
- 2 tsp. Avocado Oil or Olive Oil
- 8 oz. Lean Ground Turkey
- 2 1/2 tsp. Homemade Taco Seasoning
- 1/3 cup chopped Onion (yellow or white)
- 3/4 cup canned Black Beans, drained, not rinsed
- 4 oz. Green Chiles
- 2 tbsp. finely chopped Cilantro
- Small Batch Homemade Taco Seasoning:
- 1/2 tsp. Cumin
- 1/2 tsp. Mexican Oregano or Italian Oregano
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Kosher Salt
- 1/4 tsp. Smoked Paprika
- 1/4 tsp. Chili Powder
- 1/8 tsp. Cayenne Pepper (optional)
- For the Tacos:
- Cooking / Baking Spray or Avocado Oil, for brushing the tortillas
- 6 Fajita-Sized Flour Tortillas (6″)
- 1 1/2 cups shredded Monterey Jack Cheese
Instructions
1. Make the Creamy Avocado Sauce: Combine avocado, sour cream, lemon or lime juice, cilantro, salt, and water in a mini food processor. Blend until smooth, adding more water as needed. Season to taste and refrigerate.
2. Cook the Turkey and Onions: Heat oil in a pan over medium heat. Add ground turkey, half the taco seasoning, and chopped onion. Cook 4–5 minutes, breaking up turkey, until browned and cooked through.
3. Finish the Taco Filling: Add black beans, green chiles, remaining seasoning, water, and cilantro. Stir to combine. Simmer uncovered on medium-low for 15 minutes.
4. If the mixture is too wet, increase heat to medium and cook a few more minutes, stirring, until most liquid evaporates. Remove from heat.
5. Preheat oven to 425°F. Spray or brush a large rimmed baking sheet with oil. Lay tortillas on the sheet.
6. Spread about 1/4 cup of shredded cheese over each tortilla.
7. Spoon 1/4–1/3 cup of taco filling onto half of each tortilla.
8. Bake for 1–2 minutes until cheese is melted. Fold tortillas in half and brush or spray tops with oil.
9. Return to oven and bake 10–12 minutes until tortillas are golden and crispy.
10. Serve tacos hot with avocado sauce on the side.
Notes
Sour cream can be replaced with full-fat Greek yogurt in the avocado sauce.
Adjust salt levels depending on the brand of salt used.
Any lean ground turkey around 85/15 to 90/10 will work.
Store-bought taco seasoning can be used instead of homemade.
Cilantro is optional and can be left out.
Flour tortillas fold better than corn; if using corn, warm them first.
Monterey Jack can be swapped for Pepper Jack, Cheddar, or Quesadilla cheese.
If filling spills during baking, use a fork to gently push it back in before the cheese cools.
Nutrition
- Serving Size: 1 taco
- Calories: 337
- Sugar: 3g
- Sodium: 996mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0.04g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 59mg