There’s something magical about taco night, and these Ground Turkey and Black Bean Tacos deliver big flavor in about 30 minutes. They’re lighter than beef but just as satisfying, with a savory spice blend and creamy black beans. Perfect for weeknights or feeding a crowd, these tacos are endlessly customizable.
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Why You’ll Love This Ground Turkey and Black Bean Tacos
- Weeknight superhero: On the table in under 30 minutes with minimal stress.
- Fantastic texture & flavor: Savory turkey and creamy beans create a satisfying bite.
- Endlessly customizable: Everyone builds their perfect taco with favorite toppings.
- Meal prep friendly: Filling reheats beautifully for easy lunches or dinners.
Ingredients & Tools
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 lb lean ground turkey
- 1 can (15 oz) black beans, rinsed and drained
- 2 tsp chili powder
- 1½ tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (optional, for heat)
- ¾ cup chicken or vegetable broth
- 2 tbsp tomato paste
- Salt and black pepper to taste
- 8-12 small corn or flour tortillas
- For serving: shredded lettuce, diced tomatoes, shredded cheese, sour cream, avocado slices, lime wedges, fresh cilantro
Tools: Large skillet, wooden spoon or spatula, small bowl for mixing spices, measuring spoons.
Notes: Don’t skip rinsing the black beans — it removes starchy liquid and lets other flavors shine. Using broth instead of water adds savory depth.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 24 g |
| Fat: | 10 g |
| Carbs: | 32 g |
| Fiber: | 8 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your ground turkey. I prefer 93% lean for the best balance of flavor and moisture, but 99% lean works too — just be extra vigilant not to overcook it, as it can dry out faster.
- The spice blend is your flavor foundation. Toasting the spices with the turkey and onion for a full minute before adding liquid is a game-changer — it wakes up their oils and creates a much deeper, more aromatic base.
- Don’t rush the onion cooking. Taking those few extra minutes to sauté the onion until it’s truly soft and translucent will add a subtle sweetness that balances the spices beautifully.
- Broth matters. Using a good-quality, low-sodium chicken or vegetable broth gives you control over the saltiness and contributes a richer background flavor than water would.
How to Make Ground Turkey and Black Bean Tacos
Step 1: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, for about 4-5 minutes until it becomes soft and translucent. You’ll notice the aroma sweetening — that’s exactly what you want. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it burn.
Step 2: Add the ground turkey to the skillet, breaking it up with your wooden spoon. Cook for 5-6 minutes, continuing to break it into small crumbles, until it’s no longer pink. There will be some liquid in the pan — that’s fine, it will cook off.
Step 3: This is where the magic happens. Sprinkle the chili powder, cumin, smoked paprika, oregano, and cayenne (if using) over the turkey. Stir constantly for about 1 minute — you should really smell the spices blooming and toasting. This step builds a incredible flavor foundation.
Step 4: Push the turkey mixture to one side of the skillet. Add the tomato paste to the empty space and let it cook for 30 seconds to deepen its flavor. Then, stir it into the turkey mixture until everything is well-coated and looks rusty-red.
Step 5: Pour in the broth, using your spoon to scrape up any browned bits from the bottom of the pan — that’s pure flavor! Add the rinsed black beans and stir everything together. Bring the mixture to a simmer.
Step 6: Reduce the heat to medium-low and let the filling simmer gently for 8-10 minutes, stirring occasionally, until the liquid has reduced and the mixture has thickened. It shouldn’t be soupy, but nicely cohesive. Season generously with salt and black pepper to taste.
Step 7: While the filling simmers, warm your tortillas. You can do this directly over a low gas flame for a few seconds per side (using tongs!), in a dry skillet, or wrapped in a damp paper towel and microwaved for 30 seconds. Keep them wrapped in a clean kitchen towel to stay warm and pliable.
Step 8: Assemble your tacos! Spoon the warm filling into the tortillas and top with your favorite additions. A squeeze of fresh lime juice over the top right before eating is non-negotiable — it brightens everything up perfectly.
Storage & Freshness Guide
- Fridge: Store filling in airtight container up to 4 days.
- Freezer: Freeze filling in sealed bags or containers up to 3 months.
- Reviving: Reheat gently in skillet with splash of broth; warm tortillas on stovetop.
Serving Suggestions
Complementary Dishes
- Cilantro-Lime Rice — The zesty, fresh flavors cut through the richness of the taco filling and make the meal feel more complete.
- Charred Corn and Poblano Salad — A little smoky, a little sweet, this salad adds a fantastic textural contrast and vibrant color to your plate.
- Simple Black Bean and Corn Salsa — It’s like doubling down on the best parts of the taco, but in a cool, refreshing side that takes 5 minutes to toss together.
Drinks
- Classic Margarita (or Mocktail) — The bright citrus and slight saltiness are a legendary pairing with the savory, spiced notes of the tacos.
- Ice-Cold Mexican Lager — A crisp, clean beer doesn’t overpower the food and acts as the perfect palate cleanser between bites.
- Sparkling Water with Lime — Sometimes simplicity is best — the bubbles and acidity refresh your taste buds, making each taco taste like the first.
Something Sweet
- Churros with Chocolate Dipping Sauce — The warm cinnamon sugar and crispy exterior are a textural dream after the soft tacos, and that chocolate sauce feels like a celebration.
- Mango Sorbet — Light, fruity, and refreshing, it’s the perfect way to end the meal without feeling overly heavy.
- Tres Leches Cake — If you’re going all out, this moist, milky cake is a classic that feels special and indulgent.
Top Mistakes to Avoid
- Overcrowding the pan with cold tortillas. If you try to warm too many tortillas at once, they’ll steam instead of getting those lovely lightly charred spots and will likely tear. Warm them in small batches for the best texture.
- Adding the spices at the very end. I’ve messed this up before too… sprinkling the spice mix on at the end, after the liquid is in, results in a raw, dusty flavor. Toasting them in the oil with the turkey is non-negotiable for depth.
- Using watery fresh tomatoes in the filling. This can make your taco filling soupy and dilute all those beautiful spices. If you want tomato flavor, stick with the concentrated tomato paste.
- Skipping the deglazing step. Those browned bits at the bottom of the pan are packed with flavor. If you don’t add the broth and scrape them up, you’re literally leaving the best part behind.
Expert Tips
- Tip: For an extra flavor boost, mix a teaspoon of the taco seasoning into your sour cream or Greek yogurt along with a squeeze of lime juice. It creates a quick, flavorful crema that elevates every bite.
- Tip: If you have time, let the cooked filling sit off the heat for 5-10 minutes before serving. This allows the flavors to meld together more completely and the filling to thicken up just a bit more, making it less likely to drip out of your tortilla.
- Tip: For a crispy taco shell hack, lightly spray a corn tortilla with oil and drape it over two bars of your oven rack. Bake at 375°F (190°C) for 5-7 minutes until golden and crisp — they hold their shape perfectly!
- Tip: If you’re feeding a crowd, set up a taco bar with the warm filling in a slow cooker on the “warm” setting. It keeps everything hot for hours and lets people serve themselves, which is a total game-changer for entertaining.
FAQs
Can I make this filling ahead of time?
Absolutely, and it actually tastes even better! Let the cooked filling cool completely, then store it in an airtight container in the refrigerator for up to 4 days. Reheat it gently in a skillet with a tiny splash of broth or water to loosen it up. The flavors have more time to get to know each other, resulting in a deeper, more cohesive taste.
Can I use ground chicken or beef instead?
Of course — this recipe is very adaptable. Ground chicken will behave very similarly to turkey. If using ground beef, you might need to drain off a little excess fat after browning it, depending on the leanness. The spice blend works wonderfully with all of them, so feel free to use what you have on hand.
My filling is a bit too watery. How can I fix it?
No worries, this happens! Just continue simmering the mixture over medium-low heat, stirring occasionally, until the excess liquid evaporates. If you’re in a real hurry, you can mix a teaspoon of cornstarch with a tablespoon of cold water and stir it in — it will thicken up almost instantly.
How can I make these tacos spicier?
You have a few great options. Increase the cayenne pepper in the spice mix, add a finely diced jalapeño (seeds and all) when you cook the onions, or offer a spicy hot sauce or sliced pickled jalapeños as a topping. I love letting people control their own heat level at the table.
What’s the best way to reheat leftover tortillas?
The stovetop is king for reheating tortillas. A quick 15-20 seconds per side in a dry skillet over medium heat will bring back their flexibility and a bit of toastiness. The microwave can make them gummy if you’re not careful, but if you must, wrap them in a damp paper towel and heat in short bursts.
Ground Turkey And Black Bean Tacos
Make easy Ground Turkey and Black Bean Tacos in 30 minutes! A lighter, flavorful twist on taco night that's perfect for busy weekdays. Get the recipe now!
Ingredients
For the taco filling:
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1 tbsp olive oil
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1 medium yellow onion (finely diced)
-
3 cloves garlic (minced)
-
1 lb lean ground turkey
-
1 can black beans (15 oz, rinsed and drained)
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2 tsp chili powder
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1.5 tsp ground cumin
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1 tsp smoked paprika
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0.5 tsp dried oregano
-
0.25 tsp cayenne pepper (optional, for heat)
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0.75 cup chicken or vegetable broth
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2 tbsp tomato paste
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Salt and black pepper (to taste)
For serving:
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8-12 small corn or flour tortillas
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shredded lettuce, diced tomatoes, shredded cheese, sour cream, avocado slices, lime wedges, fresh cilantro
Instructions
-
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, for about 4-5 minutes until it becomes soft and translucent. You’ll notice the aroma sweetening — that’s exactly what you want. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it burn.01
-
Add the ground turkey to the skillet, breaking it up with your wooden spoon. Cook for 5-6 minutes, continuing to break it into small crumbles, until it’s no longer pink. There will be some liquid in the pan — that’s fine, it will cook off.02
-
This is where the magic happens. Sprinkle the chili powder, cumin, smoked paprika, oregano, and cayenne (if using) over the turkey. Stir constantly for about 1 minute — you should really smell the spices blooming and toasting. This step builds a incredible flavor foundation.03
-
Push the turkey mixture to one side of the skillet. Add the tomato paste to the empty space and let it cook for 30 seconds to deepen its flavor. Then, stir it into the turkey mixture until everything is well-coated and looks rusty-red.04
-
Pour in the broth, using your spoon to scrape up any browned bits from the bottom of the pan — that’s pure flavor! Add the rinsed black beans and stir everything together. Bring the mixture to a simmer.05
-
Reduce the heat to medium-low and let the filling simmer gently for 8-10 minutes, stirring occasionally, until the liquid has reduced and the mixture has thickened. It shouldn’t be soupy, but nicely cohesive. Season generously with salt and black pepper to taste.06
-
While the filling simmers, warm your tortillas. You can do this directly over a low gas flame for a few seconds per side (using tongs!), in a dry skillet, or wrapped in a damp paper towel and microwaved for 30 seconds. Keep them wrapped in a clean kitchen towel to stay warm and pliable.07
-
Assemble your tacos! Spoon the warm filling into the tortillas and top with your favorite additions. A squeeze of fresh lime juice over the top right before eating is non-negotiable — it brightens everything up perfectly.08
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