Serves 4
2 Tablespoons extra-virgin olive oil, divided
1 medium yellow onion, chopped
1 medium sweet potato, peeled and cut into small cubes
1 teaspoon salt, plus more to taste
1 pound ground turkey breast or thigh
2 garlic cloves, minced
1 teaspoon dried oregano
2 teaspoons cumin
1/4 cup tomato paste
2 teaspoons paprika
1 pinch cayenne pepper
1/2 teaspoon black pepper
8 corn tortillas (6-inch)
1 can (15-ounces) low-sodium black beans, rinsed and drained (to serve)
1/2 head romaine lettuce, shredded
1 medium tomato, diced
1/2 cup Mexican-blend shredded cheese
4 Tablespoons plain Greek yogurt
1 Tablespoon fresh lime juice
2 Tablespoons chopped cilantro
Heat 1 tablespoon of the oil in a large, nonstick skillet over medium-high heat. Once hot, add the onion and sweet potato. Sprinkle with salt (to taste), lower heat to medium, and sauté until potatoes are soft and onion is translucent (5 to 7 minutes). Remove from heat and set aside.
In another large skillet, combine turkey, garlic, oregano, cumin, tomato paste, paprika, cayenne pepper, 1 teaspoon salt, and black pepper. Cook over medium heat until meat is browned and cooked through (7 to 10 minutes). Add sweet potato mixture and stir to incorporate. Remove from heat, cover, and set aside.
Warm tortillas on the stove over a low, open flame or wrap in a damp towel and microwave for 15 to 20 seconds.
Serve 2 tacos per person filled with 1/4 cup of turkey–sweet potato mixture plus 2 tablespoons black beans. Garnish with a sprinkle of cheese, a dollop of Greek yogurt, and other desired garnishes as listed.
Per Serving: 551 Calories; 27g Fat (7g Sat.); 39g Protein; 45g Carbohydrate; 7g Dietary Fiber; 106mg Cholesterol; 1053mg Sodium.