5 & Under Recipe

Heat pan and cook aromatics

Place a medium skillet over medium heat. Add olive oil (1 tbsp). When shimmering, add diced onion (1/4 cup) and bell pepper (1/4 cup). Cook, stirring occasionally, until softened, about 3–4 minutes. Add minced garlic (1 tsp) and cook 30 seconds until fragrant.

Cook meat and beans

Add ground turkey (0.5 lb) to the skillet, breaking it up with a spatula. Cook until no longer pink, about 4–5 minutes. Stir in black beans (0.5 cup) and frozen corn (0.5 cup). Continue to cook 2–3 minutes until beans and corn are warmed through.

Season the mixture with ground cumin (0.5 tsp), smoked paprika (0.5 tsp), kosher salt (0.5 tsp), and black pepper (0.25 tsp). Stir to combine and cook another minute to bloom the spices. Remove pan from heat and stir in lime juice (1 tbsp) and chopped cilantro (2 tbsp). Taste and adjust salt or lime if needed.

Warm the small flour tortillas (5 count) in a dry skillet over low heat 20–30 seconds per side or wrap in a damp paper towel and microwave for 20 seconds until pliable. Divide the meat-and-bean mixture evenly among the 5 tortillas (about 1/5 of the filling per tortilla).

Top each portion with shredded cheese (total 0.5 cup distributed evenly). If you prefer, place assembled tortillas under a broiler or in a hot skillet for 1–2 minutes to melt the cheese.

Add final toppings: a dollop of sour cream or Greek yogurt (about 2 tbsp divided), sliced avocado or spoonfuls of guacamole (0.5 avocado total), and a drizzle of hot sauce if using. Serve immediately.