Turkey and Black Bean Mexican Cabbage Bowl with Avocado Salsa

Directions

Heat 2 tsp. olive oil in a large frying pan and saute the onion until it starts to brown, about 4-5 minutes. Add the taco seasoning and granulated garlic and saute about 1 minute more. Then add the ground turkey and cook over medium high heat, breaking apart with the turner as it cooks, until the turkey is nicely browned. This will take 8-10 minutes, but don’t rush the browning step. Add the green chiles and juice, crushed tomatoes, rinsed black beans, 1/4 cup lime juice and 2 T water, stir to combine, turn the heat to low, and let the mixture simmer until most of the liquid is evaporated, about 40 minutes. While the meat simmers, chop the cilantro and finely dice the red onion and half the Poblano chile for the salsa. Peel the avocado, remove the stem and cut the avocado into 1/2 inch pieces. Put the avocado into a bowl and toss with 1 T lime juice. Stir in the chopped cilantro, diced red onion, diced poblano chile, olive oil, and the other 2 T lime juice, and season with Vege-Sal . Set salsa aside until you’re ready to use it. Thinly slice the red and green cabbage. Dice the other half of the Poblano chile pepper into small pieces. Whisk together the mayo, lime juice, Green Tabasco Sauce, and Vege-Sal to make the dressing. When the meat mixture is about done, combine the green cabbage, red cabbage, and diced Poblano in a bowl and toss with the dressing. To assemble the bowls, put some of the spicy slaw in the bottom of each bowl. Top with about 2/3 cup of the meat mixture and a generous scoop of the avocado salsa. Eat right away. The meat mixture and the avocado salsa can be stored in the fridge for a day or two, but if this makes more than you can use for one meal I would store the extra sliced cabbage mixture and dressing separately and not mix the dressing with the cabbage mixture until just before you’re going to eat it.