Green Wrap or Taco Shell with Ground Turkey, Black Beans, Avocado and Vegetables

 

Beet greens are an excellent source of vitamin K, vitamin A (in the form of carotenoids), vitamin C, copper, potassium, manganese, vitamin B2, magnesium, vitamin E, fiber and calcium.

They are a very good source of iron, vitamins B1, B6, and pantothenic acid, as well as phosphorus and protein.

We have a video recipe for this dish on our YouTube Channel. Click here 🙂

Bon Appetite From Sophia with Grace!

3.1 from 21 votes
Print

Green Wrap or Taco Shell with Ground Turkey, Black Beans, Avocado and Vegetables

Course Appetizer
Total Time 15 minutes

Ingredients

  • 1 LB of organic ground turkey
  • 2 tbsp of coconut Aminos Teriyaki sauce
  • ¾ cup of fresh minced cilantro
  • ½ cup of chopped bell pepper
  • 1 cup of spinach or kale
  • ½ cup of organic cooked black beans
  • 1 avocado chopped
  • 1 cup of cherry tomatoes cut in halves
  • ½ tsp of fresh squeezed lemon juice
  • ½ cup of chopped cucumbers
  • Salt and pepper to taste
  • Shredded parmesan cheese to taste
  • Organic gluten free taco shells
  • Beet greens 5-6 leaves

Instructions

  1. Place medium size skillet on the stove over medium heat. 

    Add extra virgin olive oil and ground turkey.

    Stir it every 2-3 min to prevent big clumping pieces. 

    The consistency of cooked turkey should be almost smooth.

    Add salt and pepper to taste and 1 tbsp of coconut Aminos Teriyaki sauce. Cook until the turkey is ready.

    Mix all the ingredients except taco shells, cheese and beetgreens. 

    Add salt to taste and 1 tbsp of coconut Aminos Teriyaki sauce.

Recipe Notes

Serve it either as a green wrap by putting this mix in the middle of a beet green leaf and folding the sides together or put it in the taco shell and sprinkle with parmesan cheese on top.

Share: