Ingredients

• 1 pound ground turkey
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• Kosher salt and freshly ground black pepper
• One 14.5-ounce can black beans, drained and rinsed
• 1 cup prepared fresh salsa
• 1 chipotle chile in adobo, chopped, plus 1 tablespoon adobo sauce
• 12 corn tortillas
• 2 Roma tomatoes, diced
• 1 ripe avocado, diced
• 6 radishes, thinly sliced
• 1/2 cup queso fresco
• Fresh cilantro leaves
• Lime wedges
• Sour cream

Instructions

1. Heat a large nonstick skillet over medium-high heat. Add the ground turkey to the skillet and season with the chili powder, cumin and some salt and pepper. Cook, breaking up the meat with the back of a spoon, until browned, about 5 minutes. Add the beans, salsa, chipotle chile and adobo sauce to the skillet and cook, stirring often, until warmed through and slightly thickened, about 5 minutes more.
2. Meanwhile, lightly char the tortillas over an open flame. Set aside wrapped in a clean kitchen towel to steam.
3. Spoon the turkey mixture onto the tortillas and serve with diced tomato, avocado, radishes, queso fresco, cilantro leaves, lime wedges and sour cream.