Turkey Taco Starters


By Emily Hein with Zen and Spice 

Serves 8

1 3⁄10 lb lean ground turkey
1 can (15 oz.) black beans rinsed and drained
2 red bell peppers diced
1 tsp olive oil
1 tsp cumin
1⁄2 tsp cayenne pepper
1 tsp salt
1⁄2 tsp black pepper
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder
1 head iceberg lettuce

In a large skillet, brown the turkey. Drain and set aside.

Return the skillet to medium heat, add the olive oil, black beans, corn, red bell peppers, cumin, cayenne, salt, black pepper, oregano, garlic powder and onion powder. Cook until red bell pepper is soft. Add the turkey in and mix well.

Carefully tear the iceberg lettuce into cups, rinse lightly and pat with a paper towel.

Spoon the turkey and veggie mixture into a lettuce cup, top with sour cream and cheese.