Instructions

Cook the Turkey and Onions.

• Heat two teaspoons of avocado oil in a large non-stick pan over medium heat. Add the ground turkey, half of the Slow Noon, and chopped onion. Cook the turkey, breaking it into small pieces and mixing it into the seasoning and onions as it cooks, for 4-5 minutes until browned and cooked through.

Finish the Taco Filling.

• Stir can of black beans, green chiles, the remaining Slow Noon, two tablespoons of water, and finely chopped cilantro into the turkey mixture. Stir to thoroughly combine, then turn the heat beneath the pan to medium-low and allow the turkey taco mixture to simmer for fifteen minutes (uncovered).
• Stir everything together again, and if there seems to be excess liquid, turn the heat underneath the pan to medium and cook for a few minutes, stirring frequently, until most of the liquid has evaporated. Remove the pan from the heat.

Build the Tacos.

• Preheat the oven to 425 F. Spray a large rimmed baking sheet with cooking spray (or brush avocado oil over the baking sheet). Lay 6-8 fajita-sized flour tortillas onto the baking sheet, just barely overlapping the tortillas if necessary. Spread about 1/4 cup of shredded cheese across the surface of each tortilla.
• Spoon about 1/4 – 1/3 cup of the turkey black bean mixture onto one half of each tortilla.

Bake the Tacos.

• Pop the baking sheet in the oven for 1-2 minutes until the cheese on the tortillas has melted. Carefully fold them in half, then brush the tops of the tortillas with avocado oil (or spray with cooking spray). Bake the tacos for another 10-12 minutes until the tortillas are golden brown and crispy.

***Optional: Creamy Avocado Sauce

• Make the Creamy Avocado Sauce. Combine half of a ripe avocado, 1/4 cup sour cream, one tablespoon of fresh lime juice, 1/4 packed cup of cilantro leaves, 1/2 teaspoon of kosher salt, and two tablespoons of water in a mini food processor. Blend until smooth, adding more water if needed to achieve the consistency you want. Taste and season with more salt or lime juice if desired, then cover the sauce and refrigerate until ready to use.