I am beyond thrilled to be bringing this new segment to my blog. For years I have been asked about recipes and have shared just a few here. I always have the intention to share more, but cooking and photographing food and blogging it all just never seems to fit into my reality. I love to cook and I love GOOD food, especially if it’s fairly easy and fairly healthy and the whole family likes it.
I have wanted to find someone who would focus solely on bringing delicious recipes to this blog – recipes that I (the busy, scatterbrained mom of 3) would actually make, and my family (the picky crew) would actually eat. Then, by some divine intervention, I got lined up with Whitney Ingram. Only my favorite favorite foodie and instagram account to follow for recipes. I have made countless of her recipes and have loved every single one. When she agreed to be my food contributor I about peed my pants. Oh, and did I mention she is the author of a wonderful cookbook? Whitney will be bringing us one of her brilliant recipes on the reg here at cassmillerblog.com. We are about to be really spoiled!
What’s For Dinner with Whitney Ingram
Hey all, my name is Whitney and I am happy to be here! I am a cookbook author and my husband and I own a catering company in Utah. We have three children who I try convince to eat kale all the time. Sometimes I win, sometimes I don’t. And when I win, it’s probably been cooked in bacon fat. Anyways, I will be here every so often with a fancy new recipe for you to take a gander at and hopefully give a go. If you happen to want more, please check out my cookbook on Amazon, “The Family Flavor: 125 Practical Recipes with the Simple and Delicious”.
Today we have a protein-packed taco with a luscious, creamy avocado sauce. I had been on the prowl for a taco filling recipe without the taco seasoning packet. The seasoning packet makes the perfect saucy filling, but I want it without the packet and all the questionable ingredients in it. Solution is here! Just a bit of flour and chicken stock.
This recipe is ground turkey and black beans, but feel free to do just ground turkey or beef or even go vegetarian with black beans and diced red bell peppers, zucchini and yellow squash. Okay, let’s dive in.
Black Bean Turkey Tacos with Avocado Cream
recipe by Whitney Ingram
Yields 6 servings
For the tacos:
2 tablespoons extra virgin olive oil
1/2 yellow onion, diced
1 1/2 teaspoons kosher salt
4 garlic cloves, minced
1 1/2 pounds ground turkey breast
15 ounce can black beans, drained and rinsed
1 tablespoons tomato paste
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon chile powder
1 tablespoons all purpose flour
1/2 cup low-sodium chicken stock
Tortillas, for serving
Chopped fresh cilantro, for serving
For the cream:
2 avocados, halved and pit removed
1/4 cup sour cream
1/2 teaspoon fresh lime juice
1/2 teaspoon kosher salt
2 tablespoons water
In a large skillet over medium heat, add olive oil. Once the oil is heated, add onion and salt. Saute until onion is softened, about 10 minutes. Increase heat to medium high and add garlic and ground turkey and saute, breaking up the turkey with a wooden spoon. Once turkey is cooked through, add black beans, tomato paste, cumin, oregano, paprika and chile powder. Stir well to combine, being sure the tomato paste is distributed through the black beans and turkey. Sprinkle flour over the turkey mixture, stir well and cook until flour smell is gone, about 5 minutes. Reduce heat to medium and pour in chicken stock and simmer until sauce is thickened, about 5 minutes.
Once the taco filling is made, make the avocado cream. In a blender, combine all ingredients and blend until smooth. Add more water if necessary to achieve desired consistency.
Serve tacos in tortillas with avocado cream and cilantro on top.
Share the love! Pin away! And be sure to let us know if you try it and love it!
I know what we’ll be having at the Miller Manor tonight!