Turkey and Black Bean Taco Salad

serves 4

1 Tablespoon vegetable oil

1 medium yellow onion, minced

2 Tablespoons chili powder (I use Hot Mexican-style)

4 medium garlic cloves, minced

1 pound 93% ground turkey

1 (8-ounce) can tomato sauce

1 (15-ounce) can black beans, rinsed and drained

Kosher salt and freshly ground black pepper

2 hearts Romaine lettuce torn into bite-sized pieces (about 8 cups)

2.5-ounces Spring Mix greens (half of container)

2-4 medium plum tomatoes, cored and chopped

1-2 avocados, peeled, pitted and cut into bite-sized pieces

4-ounces pepper jack cheese, shredded (about 1 cup)

1/2 cup fresh cilantro, chopped

2 scallions, timmed and thinly sliced

1 recipe Creamy Chipotle-Lime Dressing

Serve with-

Lime wedges

Tortilla Chips

Heat the oil in a 12-inch non-stick skillet over medium heat. Add onion and chili powder and cook until onion is softened, 3-5 minutes. Stir in garlic and cook until fragrant, bout 30 seconds. Add turkey and cook stirring often, until lightly browned, 6-8 minutes. Stir in tomato sauce and simmer until slightly thickened, about 2 minutes. Add beans and stir to warm through. Season with salt and pepper to taste; set aside to cool slightly. (While turkey mixture cools, make the dressing.)

Toss together Romaine and mix greens with 1/2 cup dressing. Portion turkey mixture on top of salad and sprinkle with tomatoes, avocado, cheese, cilantro and scallions. Drizzle remaining dressing over top of salad or pass separately. Serve with lime wedges and tortilla strips. Enjoy!

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