Meal Prep Turkey Taco Black Bean Salads

These Meal Prep Turkey Taco Black Bean Salads are a simple classic! Goals for this meal prep: One-Pan. Easy. Customizable. Perfect for throwing on a little bed of greens with some homemade taco dressing as lunch for the week.

Let me quickly share that something weird always happens during a move – this time it was two of my glass 4-cup Pyrex bowls getting completely stuck together.

I’m not totally sure how it happened, but I can say we tried several ways to get them apart. Different temps of water, WD-40, the freezer, my Sonicare. Eventually, some good old fashioned banging on the counter got them apart.

The point of my Pyrex story is this – I only had two of my favorite 4-cup Pyrex available when I cooked this meal. So I wasn’t able to take my favorite meal prep style photos.

The good news is I can always make this again and add more pictures (uhmm it’s 2022 and I still haven’t done this! SOON).

Watch how to make Meal Prep Turkey Taco Black Bean Salads (2 min 22 secs):

What are the ingredients in these Meal Prep Turkey Taco Black Bean Salads?

The ingredients in this recipe are pretty flexible – feel free to use veggies and toppings you have on hands, instead of feeling like you need the exact same things as I used.

• ground turkey – For this recipe, lean ground turkey will work. Of course, if you don’t like ground turkey, you can easily swap for ground beef.
• avocado oil – I generally always use avocado oil for cooking because of the high smoke point and neutral flavor. Olive oil would also work here.
• yellow onion & jalapeño – These two veggies are my favorite to cook into the meat for tacos. Make it your own by adding different peppers or onions to the mix.
• ground cumin, paprika, garlic powder – If you have a specific taco spice seasoning you prefer, go for it! This is just my preference on seasonings. Sometimes I also use smoked paprika.
• fine sea salt & fresh ground black pepper – Using fresh ground black pepper is important, as it has the best flavor in my opinion.
• black beans – One can of rinsed and drained black beans is used in this recipe. If you don’t like beans, you can skip if you want!
• chunky salsa – Using your favorite salsa is the best way to make this meal prep your own! I prefer to use a chunky salad to add additional tomatoes and veggies to the meat mixture and dresing.
• lime – A squeeze of lime juice really brights up the meal!

• cherry tomatoes, romaine/Spring mix lettuce – To make my salad, I went for romaine and Spring mix. Use your favorite lettuce or greens. I also like to use cherry tomatoes in my salads for easy cutting and eating.
• cilantro – I’m a big cilantro fan and use it for garnish and flavor in all of my Mexican-inspired dishes.
• shredded cheese – Sprinkle on your favorite cheese!
• greek yogurt, milk, chili powder & salsa – To make the special salsa dressing, I used these ingredients. You can also swap the milk with water. I usually use almond milk for things like this, as it has a more neutral flavor of most non-dairy milks.

How to store prepared Meal Prep Turkey Taco Black Bean Salads:

Store prepared salads in airtight containers (with dressing stored separately) in the fridge for up to 4 days. If you’re concerned about lettuce quality, feel free to use the mason jar salad method, or enjoy salads within 2-3 days.

How to freeze prepared turkey taco mixture:

The recipe as written is not intended to be frozen, but you can freeze the turkey taco mixture by itself to be enjoyed at a later date.

Store in an airtight freezer safe container for 3-6 months for best quality!

How to reheat prepared Turkey Taco Black Bean Salads:

I’ve found there’s no need to reheat the proteins in this salad – it tastes great directly from the fridge!