Ingredients:

  • 1 lb (450 g) boneless, skinless turkey breast
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz / 410 g) diced tomatoes (with juices)
  • 2-3 chipotle peppers in adobo sauce, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • Juice of 1 lime
  • Fresh cilantro for garnish (optional)

Instructions:

  1. Heat olive oil in a skillet over medium heat.
  2. Add diced onion and garlic; sauté until softened and fragrant.
  3. Add turkey breast; season with salt and pepper. Cook until lightly browned on all sides.
  4. Stir in diced tomatoes, chipotle peppers, cumin, oregano, and more salt/pepper.
  5. Reduce heat; cover and simmer for about 15-20 minutes until turkey is cooked through.
  6. Remove the turkey from the skillet; shred with two forks.
  7. Return shredded turkey to the skillet and mix with the sauce. Simmer for an additional 5 minutes.
  8. In a separate pan, heat olive oil over medium heat.
  9. Add black beans, cumin, smoked paprika, salt, and pepper; cook until warmed through, about 5 minutes.
  10. Stir in lime juice and mix well.
  11. Serve turkey tinga over a bed of black beans. Garnish with fresh cilantro if desired.