Tex-Mex Charred Corn & Black Bean Turkey Taco Salad Boxes

Serves 4 · 20 min prep · 15 min cook

Ingredients

• 1 lb ground turkey
• 1.5 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1.25 tsp kosher salt
• 2 tbsp olive oil
• 2 cups fresh sweet corn kernels
• 1 can (15 oz) black beans
• 1 lb heirloom tomatoes
• 1 large head romaine lettuce
• 1 large avocado
• 2 lime
• 1/2 cup fresh cilantro
• 1 cup shredded cheddar jack cheese
• 1/2 cup plain Greek yogurt

Instructions

1. 1Heat one tablespoon of the olive oil in a large skillet over medium-high heat. Add the ground turkey, breaking it up with a wooden spoon, and cook until no pink remains and edges begin to brown, 6 to 8 minutes.
2. 2Sprinkle the chili powder, cumin, smoked paprika, and most of the salt over the turkey. Stir constantly for 1 minute until the spices bloom and coat the meat. Remove from heat and let cool slightly.
3. 3Wipe the skillet, add the remaining oil, and raise heat to high. Add the corn kernels in a single layer and char 3 to 4 minutes, stirring once, until deeply blistered in spots. Transfer to a bowl.
4. 4Drain and rinse the black beans. Dice the heirloom tomatoes into 1/2-inch pieces and chop the cilantro. Juice both limes. Chop the romaine into bite-size ribbons and keep it dry.
5. 5In a small bowl whisk the Greek yogurt with half the lime juice and salt to make a quick crema. Dice the avocado and toss it with the remaining lime juice to prevent browning.
6. 6To assemble meal-prep boxes, layer romaine first so it stays crisp. Top with seasoned turkey, charred corn, black beans, diced tomatoes, cheese, and avocado.
7. 7Drizzle or pack the yogurt crema on the side. Sprinkle cilantro over everything just before sealing the lids.
8. 8Store boxes in the refrigerator up to 4 days. When ready to eat, give the crema a stir and toss everything together so the warm spices meet the cool crunchy vegetables.