Who does not like tortillas and tacos right? This delicious dish has origin in Mexico where it is one of the most popular street food dishes. You can fill your tortillas with any filling you wish from beef to chicken, pork or turkey. Also, you can make vegetarian or vegan tortillas.
Today I have decided to share with you one of my most favorite tortilla filling made with minced turkey meat and vegetables.
How to make an easy and delicious tortilla filling with turkey meat?
- Heat up a bigger pan over medium heat. Add 2 tablespoons of vegetable oil and the chopped red onion. Bake for 3 minutes and then add the garlic, bake for another 3 minutes.
- Add the minced turkey meat to the pan and stir well. Let the meat close from all the sides and then add 2 teaspoons of red paprika, stir. Bake until the meat will turn brown. Then add the bell red paprika and the chili, and bake for 5 more minutes.
- Once the meat is ready, add 1 teaspoon of tomato puree, the canned corn, and the red beans and stir well.
- Sprinkle with fresh coriander leaves and serve immediately with warm tortillas.
Tortilla filling with minced turkey meat.
Tortilla filling with minced turkey meat..
Course: Lunch, DinnerCuisine: MexicanDifficulty: Easy4
servings30
minutes40
minutesKeep the screen of your device on
Ingredients
500g of minced turkey meat
1 red onion, chopped
2 cloves of garlic, chopped
2 teaspoons of red paprika
1 red bell paprika, cut into cubes
1 red chili, sliced
100g of sweet corn (canned)
100g of red beans (canned)
1 teaspoon of tomato puree
2 tablespoons of vegetable oil
Salt & pepper
Bunch of fresh coriander leaves
*Optional ingredients for serving – tomato salsa, guacamole, red cheddar cheese and whole wheat tortillas
Directions
- Heat up a bigger pan over medium heat. Add 2 tablespoons of vegetable oil and the chopped red onion. Bake for 3 minutes and then add the garlic, bake for another 3 minutes.
- Add the minced turkey meat to the pan and stir well. Let the meat close from all the sides and then add 2 teaspoons of red paprika, stir. Bake until the meat will turn brown. Then add the bell red paprika and the chili, and bake for 5 more minutes.
- Once the meat is ready, add 1 teaspoon of tomato puree, the canned corn, and the red beans and stir well.
- Sprinkle with fresh coriander leaves and serve immediately.
Notes
- You can keep the tortilla filling in the airtight container refrigerated up to one week.
- Freeze the tortilla filling in in airtight container. It will last for several weeks.
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