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Turkey Tacos

Name: Turkey Tacos
Prep time: 10 min
Total time: 40 min
Yield: 16
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 medium white onion, julienned; 1 can (14.5 oz) chopped tomatoes with garlic; 1 chipotle pepper in adobo sauce (canned), chopped (optional); Salt to taste; 1 lb of turkey (dark meat), shredded; 1 can (15 oz) refried beans; 2 cup iceberg lettuce, finely chopped; Tortillas

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Prep 10 min
Total 40 min
Servings 16

By Tablespoon Kitchens

Updated July 14, 2017

Ingredients

tablespoons olive oil

medium white onion, julienned

can (14.5 oz) chopped tomatoes with garlic

chipotle pepper in adobo sauce (canned), chopped (optional)

Salt to taste

lb of turkey (dark meat), shredded

can (15 oz) refried beans

cup iceberg lettuce, finely chopped

Tortillas

Steps

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1

In a large saucepan, heat the olive oil. Then carefully add the onion, stirring until it’s soft and translucent. This should take about 5 minutes.
2

Add the tomatoes and the juice from the can, chipotle pepper (if using), and salt; mix well. Lower the temperature, cover the saucepan and let cook for 5 minutes.
3

Add to the tomato mix, cover the saucepan again and let cook for 5-7 minutes, until all the flavors have been well mixed and the meat is nice and hot.
4

Open the can of refried beans and heat them.
5

Heat the tortillas and fill them with beans and the turkey and tomato mix. Finish off with chopped lettuce.

Expert Tips

If you don't have a can of refried beans on hand, you can use a can of cooked beans. In a saucepan, add oil and the beans without the juice, mash them, and keep stirring until your reach the desired consistency.
If you don't have chipotle peppers but still want to give your dish a little spice, you can serve your tacos with red or green sauce.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Thanksgiving dinner was a huge success in your house, but like every year before, you've got plenty of leftovers. In some cases, you end up with so much turkey that you find yourself refrigerating it and eating turkey sandwiches for the rest of the week. Sound familiar? Well, today I'll offer a delicious alternative to keep enjoying the turkey you cooked with so much love. Whenever I'm left with a ton of meat, I do three things: separate the dark meat from the bones; set aside some of the breast meat for sandwiches; and freeze the rest for soup when the weather cools down. The wings, thighs and legs give you dark meat, which is ideal for tacos. You won't even realize you're eating leftovers! In addition, you can prepare this recipe quickly and easily. I hope you like it!