Turkey and Black Bean Taco Bowls

Instructions

1. 1

   Use fully thawed turkey and keep it refrigerated until loading. Drain and rinse the beans and drain the tomatoes, then measure the listed weights. Finely dice the onion and bell pepper, discarding the pepper's stem and seeds. Shred the lettuce and grate the cheese; refrigerate both until serving. Choose small, ready-to-eat tortillas weighing about 30 g each.

2. 2

   Put the turkey, beans, tomatoes, onion, bell pepper, chili powder, cumin, garlic powder and salt into a 4-quart Crock-Pot. Use a spoon to break the raw turkey into small, roughly 1-inch clumps and mix everything evenly.

3. 3

   Cover and cook on HIGH for 3 hours 30 minutes total. After 1 hour 30 minutes, briefly uncover, stir and break up the turkey clumps with a spoon. Replace the lid promptly and cook on HIGH for the remaining 2 hours.

4. 4

   Check several spots, including the largest turkey pieces, with a food thermometer: the turkey must reach 165°F/74°C. If necessary, continue on HIGH, covered, checking every 15 minutes until it reaches that temperature. Break up any remaining large pieces and stir thoroughly.

5. 5

   Divide the turkey mixture among four bowls and top with the lettuce and cheddar. Serve each bowl with two soft, ready-to-eat tortillas at room temperature.