Turkey Tacos with Refried Beans Puree

Turkey Tacos with Refried Beans Puree

Ingredients

For the beans

1 Clove garlic, minced

1 cup No salt added pinto beans, rinsed and drained

¼ cup Low sodium chicken broth

2 tbsp Cilantro, chopped

For the turkey

¼ tsp Mild chili powder

¼ tsp Garlic powder

¼ tsp Paprika

¼ tsp Cumin

½ lb Lean ground turkey

Directions

To make the beans: In a saute pan, heat 2 Tbsp water over medium heat. Add garlic and saute 1 minute, until fragrant. Add pinto beans and chicken broth and bring to a boil. Reduce heat to medium-low and simmer 5 minutes.

Use a potato masher or the back of a fork to mash the beans. Continue cooking 3-4 minutes, until liquid evaporates. Remove from heat and stir in 2 Tablespoons of chopped cilantro.

To make the turkey: In a sauté pan, heat chili powder, garlic powder, paprika, and cumin. Toast 1 minute.

Add 2 Tbsp water and turkey. Cook for 6-8 minutes, stirring to break up, until cooked through. As water evaporates, add 1 Tbsp water at a time to keep the pan from drying out.

In a food processor or blender, combine beans and turkey and pulse until smooth.