Turkey & Bean Tacos
Leftover turkey and fat-free refried beans cooked with onions, bell peppers, chili powder, and sour cream, loaded into crispy taco shells with cheddar. A quick, lighter taco night that puts those turkey leftovers to good use.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minGot leftover turkey? Taco night just got a whole lot more interesting.
Cubed cooked turkey gets sauteed with chopped onions and bell peppers until everything is sizzling, then fat-free refried beans, sour cream, chili powder, and garlic powder get stirred in for a creamy, spiced filling that’s hearty without being heavy.
Spoon it into warmed taco shells, hit it with shredded cheddar, and dinner is handled.
This is the recipe that makes the day after Thanksgiving almost as good as the main event.
Kitchen Tips
- Use leftover roasted turkey breast or thigh meat; both work well, though dark meat adds more richness
- Keep the heat low when stirring in the beans and sour cream so the mixture stays creamy instead of drying out
- Top with salsa, shredded lettuce, or diced avocado for extra color and crunch
Ingredients
Directions
Warm taco shells according to package directions.
In a skillet, heat oil over medium heat.
Add turkey, onions, and bell peppers.
Cook until turkey is no longer pink and vegetables are tender.
Stir in refried beans, sour cream, chili powder, and garlic powder.
Cook over low heat, stirring constantly until heated through.
Spoon mixture into warm shells.
Sprinkle with cheese.
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