At a glance

Read through the method once, then measure every ingredient before you begin.

• Yield: 4 servings (3 lettuce cups each)
• Prep time: 16 minutes
• Cook time: 14 minutes

The listed weights are the reviewed basis for nutrition; household measures are rounded for practical cooking.

Estimated nutrition per serving

Serving basis: One serving from the editor-reviewed yield of 4 servings (3 lettuce cups each).

• Calories: 570 kcal
• Protein: 47 g
• Carbohydrates: 30 g
• Fat: 31 g
• Fiber: 13 g
• Sodium: 472 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Measure these ingredients for the full reviewed recipe yield.

• 1 1/3 lb (600 g) raw 93%-lean ground turkey
• 2 cups (320 g) cooked black beans without salt, drained
• 12 large romaine leaves (360 g)
• 2 medium (240 g) tomatoes, chopped
• 1 medium (200 g) avocado, diced
• 1 cup (120 g) shredded reduced-fat cheddar cheese
• 1 tablespoon (14 g) olive oil
• 2 teaspoons (4 g) ground cumin
• 2 teaspoons (5 g) paprika
• 1/2 teaspoon (1 g) ground black pepper
• 1/4 teaspoon (1.5 g) fine salt

Directions

1. Heat the oil in a 12-inch skillet over medium-high. Add the turkey, cumin, paprika, black pepper, and salt and cook, breaking it into small crumbles, until it reaches 165°F (74°C).

2. Fold in the black beans and cook until steaming, about 2 minutes.

3. Arrange three romaine leaves on each plate and fill with the turkey-bean mixture.

4. Top with tomato, avocado, and cheddar and serve immediately.

Sources

1. USDA FoodData Central — April 2026 data release