Chipotle Ranch Tacos
Meal: 266 cal Protein: 17 g Carbs: 17 g Fat: 16 g
These tacos use one of our favorite Smart Swaps – Jicama Tortillas. They are light and crunchy with almost no calories AND they take on the flavor of the filling so you won't miss the regular tortilla. Our second smart swap is from beef to turkey AND half the turkey was replaced with vegetables and beans. With all those spices and the Chipotle Ranch – your brain will have no problem accepting these as better than a regular taco.
Serving size 2 Tacos Each 266 cal Protein: 17 g Carbs: 17 g Fat: 16 g
Ingredients
- 1 Tbsp Olive Oil
- 1 Med Onion , diced
- 2 Med Bell Peppers , diced
- 2 Cloves Garlic , minced
- 1 Tbsp Smoked Paprika
- 1 Tbsp Cumin
- 1 Tbsp Oregano
- ½ Tbsp Chile Chile Powder (make it as hot as you like!)
- 1 b Ground Turkey
- 1 C Low Sodium Black Bean , rinsed and drained
- 1 C Corn , frozen and defrosted
- 16 Jicama Tortillas or lettuce wraps
- 6 Servings SMART Ranch Dressing
- 1 Tsp Chipotle in Adobo Sauce
- 2 Tbsp Cilantro , minced
Directions
- In Sauté pan over medium, heat oil.
- When hot, add onion, bell peppers, and garlic – cook until soft.
- Add spices – cook until fragrant.
- Add Ground Turkey to the sauté pan – cook until browned.
- Add Black Beans and Corn. Simmer for 10 minutes, until flavors are well blended.
- In blender, combine ranch and chipotles. Blend well, add more if heat is desired.
- To Serve: Start with Jicama Tortilla. Top with Meat Mixture. Drizzle with Chipotle Ranch and Cilantro.
