Turkey, Black Bean & Mushroom Tacos

This is absolutely spectacular. If I had it at Alto Cinco, I’d be begging for the recipe.

Ingredients:
2 T Olive Oil
1 Onion, chopped medium (1/2″ x 1/2″, not critical)
1 Red Bell Pepper, chopped medium
6 Cloves Garlic, chopped
19 Ounces Ground Turkey, 93% fat-free
1 15 1/2 Ounce Can Italian Chopped Tomatoes, not drained.  (typically contains various herbs and spices. I like the “P&C” brand but other work well also)
1 15 1/2 Ounce Can Black Beans, drained and rinsed
or dry – see below
4.5 Ounces Dry Black Beans, soaked according to package directions, drained and rinsed.
1 Pound White or Cremini mushrooms, sliced about 1/4″ thick
4 Tablespoons (or to taste) Alton Browns Taco Potion
  • Add oil to large pot and heat on medium until hot, but not shimmering
  • Add bell pepper and cook until slightly softened, but not brown.
  • Add onion and cook until slightly softened, but not brown.
  • Add garlic and cook until slightly softened, but not brown.
  • Add turkey and cook until no longer pink, breaking up into chunks.
  • Add everything else.
  • Add water halfway up the ingredients, bring to a simmer and cook until reduced and no longer watery, and the liquid has formed a slightly thicked sauce.
  • Taste. Add more taco potion if desired.
  • Serve on freshly made corn tortillas, garnished with shredded cheese, salsa & a little sour cream .

1 Weight Watchers Points Plus point per 3 ounces by weight. Makes about 12 6 ounce servings.