Turkey & Black Bean Poached Breakfast Tacos

Serves: 8


  • In a wide, stainless steel skillet, bring 2-3 inches lightly salted water to a boil. Reduce the heat to keep the water at a bare simmer and add the vinegar. Crack 4 of the eggs into 4 small bowls. Holding a bowl close to the surface of the water, slip in an egg; repeat with the remaining eggs. Cook the eggs 4 minutes for a medium poach, then remove with a slotted spoon to paper towels to drain. Repeat with the remaining eggs.
  • Heat the beans in their liquid in a small saucepan set over medium heat, adding the cumin, coriander, garlic, paprika and salt to taste, and a splash of water to keep them moist. Cover and keep warm.
  • Spray a skillet with non-stick cooking spray. Add turkey and heat over medium high heat for 2-3 minutes, stirring frequently.
  • Layer each taco with a scoop of beans (drained if too watery), sprinkle of cheese, handful of cherry tomatoes, and a few avocado slices. Top with a poached egg. Serve immediately, with salsa, sour cream, and lime wedges on the side.


  salt as needed
1  Tbsp. Rice Vinegar (or other natural vinegar)
1  c. cooked black beans
1/2  t. ground cumin
1/2  t. ground coriander
1/2  t. garlic powder
1/4  t. smoked paprika
8  oz JENNIE-O® Natural Choice® Tender Browned Turkey Breast, #846902, chopped
8  6 flour tortillas
8  oz pepper jack cheese, grated
  handful cilantro leaves
1  cup cherry tomatoes, halved
1  large, ripe avocado peeled, pitted, sliced
  lime wedges
  sour cream or Greek yogurt