Taco salad with spiced turkey, black beans and crispy tortillas

Ingredients

For 1 serving

• Ground turkey110 g
• Cooked black beans80 g
• Corn tortillas2
• Iceberg lettuce100 g
• Tomatoes120 g
• Canned sweetcorn40 g
• Avocado40 g
• Taco seasoning1 teaspoon
• Extra virgin olive oil5 g
• Lime juice1 tablespoon

In season: June – September

Method

1. Preheat a conventional oven to 200 °C. Cut the corn tortillas into wedges, spread them on a tray and toast them in the oven for 7 minutes, until golden and crisp.
2. Meanwhile heat the oil in a pan over medium-high heat and brown the minced turkey with the taco seasoning for 6 minutes, breaking it up with a spoon, until browned and no longer pink.
3. Rinse and drain the black beans, add them to the turkey and warm them for 2 minutes, until hot.
4. Wash the iceberg lettuce and shred it; wash and dice the tomatoes; peel and dice the avocado; rinse and drain the sweetcorn.
5. Assemble the salad with the lettuce, tomatoes and avocado, add the turkey and beans and the sweetcorn, squeeze over the lime juice and finish with the crisp tortillas.