Turkey and black bean tacos with roasted red pepper salsa

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Our Dietitian's Favorite

Turkey and black bean tacos with roasted red pepper salsa

Gluten-Free, Soy-Free, Family-Friendly

2 Servings, 630 Calories/Serving

25 – 40 Minutes

Dark-meat turkey and our signature taco seasoning join up for a tasty, nutrient-rich filling for these one-pan tacos.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces ground turkey
  • 1 cup cooked black beans
  • Sun Basket taco seasoning (chipotle chile powder - coriander - cumin - sweet paprika - granulated garlic)
  • 1 organic cucumber
  • 2 ounces roasted red peppers
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • 8 Mi Rancho 100% corn tortillas
  • 1 ounce queso fresco

Ingredient IQ

Roasted red peppers are one of those rare ingredients that taste as good from a jar as they do made from scratch. Jarred peppers are typically preserved in a simple brine of water, salt, and citric acid. As versatile as they are delicious, we love the peppers whole on burgers and sandwiches, coarsely chopped and stirred into pastas and salads, or finely chopped in salsas and dips.

Nutrition per serving

Calories: 630, Protein: 39g (78% DV), Fiber: 11g (44% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 4.5g, Saturated Fat: 6g (30% DV), Cholesterol: 105mg (35% DV), Sodium: 320mg (13% DV), Carbohydrates: 49g (16% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Milk

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and cook the turkey and beans

  • Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Rinse the black beans.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the turkey, season with salt and pepper, and cook, stirring to break up the meat, until browned and cooked through, 5 to 7 minutes. Add the black beans and taco seasoning and cook, stirring occasionally, until fragrant and the beans are warmed through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.
While the turkey and beans cook, prepare the roasted red pepper salsa.


Make the roasted red pepper salsa

  • Peel the cucumber, if desired, and trim the ends; cut the cucumber in half lengthwise. Cut the halves lengthwise into ¼-inch-thick slices, then crosswise into enough ¼-inch pieces to measure 2 cups [4 cups].
  • Scrape off any seeds from the roasted red peppers; finely chop the peppers.
  • Zest the lime; juice half and cut half into wedges for garnish. [Zest both limes; juice 1 lime and cut 1 lime into wedges.]
  • Coarsely chop the cilantro.
In a large bowl, stir together the cucumber, roasted red peppers, cilantro, lime zest, 2 tablespoons [¼ cup] lime juice, and 1 to 2 tablespoons oil. Season to taste with salt and pepper.


Warm the tortillas

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.



Set out the tortillas, turkey mixture, and salsa and invite everyone to assemble their own tacos. Crumble the queso fresco on top and serve with the lime wedges.

Kids Can!

  • Rinse the beans.
  • Measure the cucumber.
  • Juice the lime.
  • Stir the salsa.
  • Crumble the queso fresco.

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