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Turkey Soft Tacos

Total Time

Prep/Total Time: 25 min.


8 servings

“Though I’m not a native of San Antonio, I do enjoy the spicy local flavor,” Pattie McGlinchey says from Texas. “Bean-and-corn turkey tacos are my 5-year-old’s favorite. I love that they’re a cinch to put together and healthy, too…but don’t tell that to my son!”


  • 1-1/4 pounds lean ground turkey
  • 1 medium red onion, finely chopped
  • 5 plum tomatoes, chopped, divided
  • 2 tablespoons water
  • 4 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 8 flour tortillas (8 inches), warmed
  • 1 cup shredded reduced-fat Mexican cheese blend, divided
  • 4 green onions, thinly sliced
  • 1 tablespoon minced fresh cilantro


  1. In a large skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Add half of the tomatoes. Stir in the water, paprika, cumin, chili powder and salt. Add beans and corn; cook and stir for 2 minutes or until heated through.
  2. Place about 1/2 cup turkey mixture down the center of each tortilla; top with 1 tablespoon cheese. Fold sides of tortilla over filling. Serve with green onions, cilantro and remaining tomatoes and cheese.

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