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Ingredients
- 1 tbsp extra virgin olive oil
- 1 small yellow onion , diced
- 1 lb ground turkey , extra lean
- 1 tbsp tomato paste
- 2 tsp chili powder
- 1 tsp ground cumin
- ½ tsp oregano
- 1 tsp sweet paprika
- ½ tsp garlic powder
- ¼ cup tomato salsa
- 4 cups romaine lettuce , chopped
- 1 cup canned black beans or pinto beans , drained and rinsed
- 1 pint cherry tomatoes , halved
- ½ cup fresh cilantro , chopped
- ¼ cup pickled jalapeños
- ¼ red onion , finely chopped
- 1 medium red bell pepper , diced
- 1 avocado , sliced
- 1 lime , wedged
- ½ cup tomato salsa
Ingredients
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Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced onion, and cook for 4 to 6 minutes, or until it begins to soften. Add the turkey, and break it up with a spatula or spoon, cooking until it begins to brown, about 3 to 5 minutes.
- Add the tomato paste, and stir to evenly distribute.
- Add the chili powder, cumin, oregano, paprika, garlic powder, and salsa, cooking for 3 to 4 more minutes until fully cooked. Set aside.
- Divide the lettuce among bowls. Top with beans, cherry tomatoes, cilantro, jalapeños, red onion, bell pepper, avocado and lime. Add a dollop of salsa, if desired.