Ground turkey:
93/7 ground turkey (680g)
Salt (1 tsp)
Cumin (1 tsp)
Ground coriander (1 tsp)
Onion powder (1 tsp)
Garlic powder (t tsp)
Black pepper (1 tsp)
Garlic cloves (3 – minced)
Red salsa (75g)
Chipotles in adobo sauce (60g)
Other:
White, long-grain rice (230g)
Black beans (15oz / 425g)
Cilantro (to taste)
Limes + zest (1 lime)
Yellow onion (50g)
Mexican blend cheese (50g)
Shredded lettuce (optional)
Pico de gallo (optional):
Fresh jalapeños (1 – diced)
Roma tomatoes (55g)
Red onion (30g)
Lime juice (1 lime)
Salt (pinch)
1. To cook the rice, simply add the rice to a sauce pan and cover with the recommended amount of water (generally 2x the rice amount) – let simmer until done. Remove from the heat, then add in chopped cilantro and lime juice. Mix until well combined.
2. To a pan on medium heat, spray with oil, toss in the sliced onion and diced jalapeno, season with a pinch of salt, and let sear until caramelized to your liking. Once done, turn the heat and add in the drained black beans, season with a pinch of salt, add the zest and juice of 1/2 lime, and mix everything together. Set off to the side once done.
3. Add the ground turkey to a skillet set on medium high heat, spray with olive oil, and then salt, black pepper, garlic powder, onion powder, ground cumin, and ground coriander. Mix together well, begin mincing the turkey, and let sear until browned and cooked through.
4. Once there, turn the heat to low, then add in the minced garlic and let toast until the garlic becomes slightly brown. Mix that in, and then finally, add in red salsa, chipotles in adobo sauce, and the juice of 1/2 a lime. Mix until well combined then set to the side.
5. To prep, add the cooked rice to one side of each of your containers, then add your turkey to the middle, and finally, your black beans to the other side. Then top with a pice de gallo, shredded cheese, and some optional chopped cilantro for garnish. Enjoy 🙂
