Ingredients
>
4 (8-inch) flour tortillas
>
Cooking spray
>
2 tsp vegetable oil
>
1 lb 94% lean ground turkey
>
1/2 (1 oz) packet 25% less-sodium taco seasoning
>
1 (15.5 oz) can low-sodium kidney beans, drained and rinsed
>
1 (12 oz) bag frozen corn, thawed
>
2 romaine hearts
>
2 medium tomatoes, cored and chopped
>
1 avocado, pitted and diced
To Serve (Optional):
>
Hot sauce
>
Shredded cheddar cheese
>
Sour cream
>
Sliced radishes
>
Chopped cilantro
Steps
1
Preheat oven to 400°F. Spray both sides of the tortillas with the cooking spray. Using four 20-inch-long pieces of foil, make 4 loose balls, each about 5 inches wide, and place on a rimmed baking sheet. Top each ball with 1 tortilla, folding edges around and tucking ends under balls. Bake 8–10 min., until lightly golden brown. Remove from oven and carefully flip each bowl upright. Discard foil. Return tortilla bowls to oven and bake 3–5 min., until lightly browned.
2
Meanwhile, in a 12-inch skillet, heat the oil on medium-high. Add the turkey and cook 5–7 min., breaking up meat with the back of a wooden spoon. Season with salt and pepper. Add the taco seasoning, beans, corn, and 2 tbsp water. Bring to a boil, then reduce heat to medium. Cook 2–3 min., until liquid thickens slightly, beans are warm, and turkey is cooked through. Remove from heat and season with salt and pepper.
3
Thinly slice the lettuce and divide among tortilla bowls. Top with turkey mixture. Add the tomatoes and avocado. Serve with the hot sauce, cheese, sour cream, sliced radishes, and chopped cilantro, if desired.
