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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 692 calories
  • 40 min
  • 4 servings

Ingredients

  • 1 (15 oz) can black beans
  • 1 small bunch cilantro
  • ⅔ cup frozen corn
  • 4 cloves garlic
  • 1 pint grape tomatoes
  • 1 small bunch green onions (scallions)
  • 1 ½ lb ground turkey
  • 1 lime
  • 2 oz Parmesan cheese
  • ½ cup plain Greek yogurt
  • 2 heads romaine lettuce
  • 4 small corn tortillas
  • black pepper
  • chili powder
  • Dijon mustard
  • extra virgin olive oil
  • oregano, dried
  • salt
  • Worcestershire sauce

Instructions

  1. Preheat oven to 350°F.
  2. Wash and dry the fresh produce.
    • 1 small bunch cilantro
    • 1 small bunch green onions (scallions)
    • 1 lime
    • 1 pint grape tomatoes
    • 2 heads romaine lettuce
  3. Shave cilantro leaves off the stems; discard stems and mince the leaves. Trim and mince green onions; place both in a medium bowl.
  4. Peel and mince garlic; add to the bowl with the herbs along with turkey and spices. Mix with your hands until well combined.
    • 2 cloves garlic
    • 1 ½ lb ground turkey
    • 1 tsp chili powder
    • ½ tsp salt
    • ½ tsp oregano, dried
  5. Using a ⅓-cup measure, form turkey mixture into ½-inch thick patties. Place on a plate.
  6. Preheat a grill pan or skillet over medium-high heat.
  7. While the grill pan heats up, place corn in a colander. Drain beans in the colander with the corn, rinse under hot water (from the tap) to thaw, and set aside to drain further.
    • ⅔ cup frozen corn
    • 1 (15 oz) can black beans
  8. Once the grill pan is hot, coat with oil. Working in batches if necessary, add turkey patties to the pan and cook, flipping once, until golden and cooked through, 8-10 minutes. Remove to a clean plate.
    • 1 tbsp extra virgin olive oil
  9. Meanwhile, cut each tortilla into bite-sized strips and place on a baking sheet pan. Drizzle with oil, season with chili powder and salt, and toss to coat; spread out in a single layer. Place in the oven and bake, flipping once, until golden and crispy, 10-12 minutes. Remove from oven and set aside.
    • 4 small corn tortillas
    • 2 tsp extra virgin olive oil
    • ½ tsp chili powder
    • ¼ tsp salt
  10. While the tortilla chips are baking, finely grate Parmesan; place in a large bowl.
    • 2 oz Parmesan cheese
  11. Peel and mince additional garlic; add to bowl with the Parmesan.
    • 2 cloves garlic
  12. Juice lime into the bowl; add yogurt, oil, Worcestershire, Dijon, salt, and pepper. Whisk to combine the dressing.
    • ½ cup plain Greek yogurt
    • 2 tbsp extra virgin olive oil
    • 2 tsp Worcestershire sauce
    • 1 tsp Dijon mustard
    • ½ tsp salt
    • ½ tsp black pepper
  13. Halve tomatoes and add to the bowl with the dressing.
  14. Chop or tear lettuce into bite-sized pieces; add to the bowl along with the corn and beans. Toss to combine the salad.
  15. To serve, divide salad between plates or bowls; top with turkey patties and tortilla chips. Enjoy!

Nutrition per Serving

Calories
692
Fat
32g
Net Carbs
35g
Protein
55g

Cookware

  • baking sheet pan
  • can opener
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • garlic press (optional)
  • grater
  • grill pan, outdoor grill, or skillet
  • measuring cups
  • measuring spoons
  • mixing bowls
  • oven mitts
  • spatula
  • tongs
  • whisk or fork