Tacos de pavo y frijoles negros con salsa picante de piña
Ingredientes para rellenar tacos:
1 cucharada de aceite de cocina
1 pound ground turkey
1 onion, diced small
2 zanahorias ralladas
1 10-oz. can diced tomatoes with green chiles
1 15-oz. can black beans, drained & rinsed
1 cucharada de chile en polvo
1 cucharada de comino molido
1/4 cucharadita de pimienta de cayena
1/2 cucharadita de orégano seco
1/2 cucharadita de sal
1/4 de cucharadita de pimienta negra recién molida
Direcciones:
1. In a large pan, heat the oil over medium heat. Add the ground turkey to the pan and begin to cook the meat. Stir to break the meat up into smaller pieces.
2. Cook the turkey for 1-2 minutes then add in the chopped onion and grated carrots to the meat. Continue cooking until the ground turkey is no longer pink and the onions are softened, about 3-5 minutes.
3. Stir in the diced tomatoes, the drained and rinsed black beans, chili powder, cumin, cayenne, dried oregano, salt and pepper.
4. Simmer the taco filling over medium heat, stirring frequently until the vegetables are soft and the beans are warmed through, about 5-10 minutes.
5. Serve the filling with Spicy Pineapple Salsa and corn tortillas, chips, with rice, or in a burrito.
Ingredientes de salsa picante de piña:
2 tazas de piña picada, fresca o enlatada (escurrir si se usa enlatada)
1/4 de cebolla morada, finamente picada
1 jalapeño, finamente picado
Zumo de 1 lima
1/4 taza de cilantro picado
1 cucharadita de sal
Direcciones:
1. Add all ingredients to a bowl. Stir gently.
2. Season to taste with more salt, pepper and lime juice.
3. Serve immediately or store covered in the fridge for 2-3 days.
