I also started selling Pampered Chef, so when I found this recipe on their website, it fit all my diet needs and let me play with my new Pampered Chef toys.
We did change the turkey to shrimp, since our deep freeze is VERY full again, and we had shrimp near the top. John helped by defrosting the shrimp and peeling the shell off. Of course he saved all the shells for making some seafood stock later.
I got an onion and a green pepper. I only needed half of each.
The food chopper is a tool we've had for a long time. It is great for chopping the pepper and onion very fine.
I used canola oil and added the peppers, onions and garlic.
While they softened I opened my cans. It took a jar of black beans, drained and rinse.
I added a tablespoon of chili powder and a teaspoon of cumin. This along with an 8 ounce can of tomato sauce and the black beans get added to the pepper mix.
They look ready to go!
I added the shrimp so they could cook for a couple of minutes.
Then we added the rest of the ingredients.
Everyone in the pool!
Finally a chopped chipotle in adobo sauce. John was teasing me all day because I kept calling it adobe sauce.
All stirred up.
While the shrimp finished cooking, John made a quick little guacamole to go along with the tacos. He learned a trick when we went to Mexico. You look at the stem button on the avocado.
You flick it off and if you see green, it is perfect. We have never done this at the grocery store. John doesn't want to ruin it for the next person.
A little mash and some lime juice.
Finally a little salt and pepper to taste and it is ready to go.
I warmed the whole wheat tortillas in the microwave and plated it up. It was great. Delicious smokey flavor and very hearty.
If you'd like to know how to get any of the great Pampered Chef products you see here, visit my website. I can also tell you how to host a Facebook party and earn free and discounted items!