Turkey and bean tacos | Heart and Stroke Foundation

Ingredients

• 1 lb (454 g) lean ground turkey
• 1 cup (250 mL) cooked or canned white kidney beans, drained and rinsed
• 1 cup (250 mL) tomatoes, chopped
• 1 cup (250 mL) sweet onion, finely diced
• 1 cup (250 mL) frozen or canned corn
• 1 cup (250 mL) carrot, finely grated
• 1 tsp (5 mL) onion powder
• 1 tsp (5 mL) garlic powder
• 2 tsp (10 mL) chili powder
• ¼ cup (50 mL) ketchup
• 8 small baked taco shells (package of 12, 6 oz/156 g), or 100% whole wheat wraps or buns
• ½ cup (125 mL) grated lower-fat cheddar cheese