Turkey Black Bean Taco Salad Recipe

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Wendy Published: December 29, 2020 Modified: August 6, 2021
Turkey Black Bean Taco Salad Recipe

How To Make Turkey Black Bean Taco Salad

This taco salad is loaded with seasoned turkey and black beans, with lettuce, tomatoes, and avocado, drizzled with salsa crema.

Preparation: 20 minutes
Cooking: 15 minutes
Total: 35 minutes



For Turkey and Black Bean Filling:

  • 1tbspolive oil
  • cupsyellow onion,chopped
  • 3clovesgarlic,minced
  • 20ozground turkey,93% lean
  • salt and freshly ground black pepper
  • 1cuplow-sodium chicken broth
  • ¼cuptomato paste
  • 1tbspchili powder
  • 1tbspancho chili powder,or another 1tbsp regular
  • 2tspground cumin
  • ½tspground coriander
  • ½tsppaprika
  • 14.5ozblack beans,(1 can), drained and rinsed

For Salad:

  • 1headmedium romaine lettuce,chopped
  • 5ozTortilla chips,slightly crushed
  • 1cupcheddar,or Monterey Jack cheese or a Mexican blend, shredded
  • 10.5ozgrape tomatoes,(1 pkg), halved or 2 Roma tomatoes, chopped
  • 1avocado,diced, optional
  • cupred onion,chopped, optional

For Salsa Crema:

  • ½cuplight sour cream
  • 6tbspbottled salsa,such as Pace Medium Chunky
  • 2tspfresh lime juice


Turkey and Black Beans:

  1. Heat olive oil in a large skillet over medium-high heat.

  2. Add onion and saute for 3 minutes then add garlic and turkey, season with salt and pepper then cook, tossing and breaking up turkey occasionally, until turkey has cooked through. 

  3. Add in chicken broth, tomato paste, chili powder, ancho chili powder, cumin, coriander, and paprika.

  4. Stir well to mix in tomato paste. Bring to a simmer, stirring occasionally. 

  5. Stir in black beans and reduce heat to low, then season with salt and pepper to taste. 

  6. Allow to simmer uncovered, stirring occasionally, for 5 minutes. Add in 1 to 2 tablespoons more chicken broth if needed. Cover and keep warm until ready to serve.

To Assemble:

  1. On dinner plates layer lettuce, chips, cooked turkey and black bean mixture, cheese, tomatoes, avocado, and red onion.

  2. Spoon cilantro-lime crema or salsa crema over salads. Serve immediately.

Salsa Crema: 

  1. In a small mixing bowl stir together sour cream, salsa, and lime juice. Season with salt and pepper to taste.


  • Calories: 914.16kcal
  • Fat: 37.86g
  • Saturated Fat: 11.56g
  • Trans Fat: 0.45g
  • Monounsaturated Fat: 14.82g
  • Polyunsaturated Fat: 7.78g
  • Carbohydrates: 95.66g
  • Fiber: 23.80g
  • Sugar: 10.54g
  • Protein: 55.33g
  • Cholesterol: 113.22mg
  • Sodium: 1499.22mg
  • Calcium: 472.46mg
  • Potassium: 2691.55mg
  • Iron: 9.51mg
  • Vitamin A: 758.21µg
  • Vitamin C: 25.75mg
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