Time: 20 min.
Complexity: easily
Servings: 6

If you have leftover roast turkey in the fridge and a jar of canned tomatoes in the pantry, these tacos take just minutes to make. Simply heat all the ingredients in a skillet, sprinkle with aromatic spices and chili pepper, and serve in crispy corn pockets. You can top them with taco toppings, such as shredded cheese, sour cream, and fresh vegetables.

Ingredients:

• 2 teaspoons of vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, crushed
• 3 cups chopped cooked turkey
• 1 can (400 g) of canned peeled and chopped tomatoes
• 1 cup boiled lentils
• 1 tsp ground cumin
• 1/4 - 0.5 tsp ground chipotle pepper
• 12 corn taco pockets
• ToppingsSour cream, shredded romaine lettuce, grated cheddar, sliced ​​avocado, thinly sliced ​​radish

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

tacos, turkey, romaine lettuce, Avocado, tomatoes, lentils, cumin, chipotle pepper

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Preparation:

Step 1
• Heat oil in a large skillet over medium heat. Sauté the onion and garlic for about 3 minutes, or until softened. Add the turkey, tomatoes, lentils, cumin, and chipotle peppers. Cook for 5 minutes, stirring occasionally.
Step 2
• To serve, spoon about 1/4 cup of the meat filling into each taco pocket. Top with sour cream, romaine cheese, avocado, and radishes, if desired.

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