Leftover Turkey Taco Bowls
10min
5min
3
465
Free account. Otto builds a week around this recipe, with the shopping list done.
Chef's Note
To keep your lettuce ultra-crisp when packing this ahead, place a folded piece of clean paper towel on top of the lettuce layer before adding the turkey and beans, or simply pack the lettuce in its own separate compartment until lunchtime!
Tags
Ingredients
1 lb leftover cooked, seasoned ground turkey and pepper mixture
15 oz canned black beans
1 head romaine lettuce
2 oz cheddar cheese
1/2 cup salsa
1/3 cup sour cream
Instructions
- 1
Open 15 oz canned black beans, pour into a colander, and rinse thoroughly under cold running water. Let drain completely for 2 minutes.
- 2
Wash 1 head romaine lettuce under cold water, pat dry thoroughly with paper towels, and shred into thin bite-sized strips using a chef's knife.
- 3
Grate 2 oz cheddar cheese using the large holes of a box grater.
- 4
Retrieve the 1 lb leftover cooked, seasoned ground turkey and pepper mixture from Day 2. If you prefer to eat your lunch warm, place the turkey mixture in a microwave-safe container and heat for 1 to 2 minutes until warmed through; otherwise, leave it cold.
- 5
Divide the shredded romaine lettuce evenly among 3 portable lunch containers to form a crisp base layer.
- 6
Layer the 1 lb leftover cooked, seasoned ground turkey and pepper mixture and the rinsed black beans side-by-side on top of the lettuce in each container.
- 7
Sprinkle the grated cheddar cheese evenly over the turkey and beans.
- 8
To pack for travel and prevent the lettuce from becoming soggy, spoon 1/2 cup salsa and 1/3 cup sour cream into small, separate condiment containers. Pack these alongside the main lunch containers and drizzle them over the bowls just before eating.
Nutrition Information (per serving)
465
34g
24g
21g
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