Lake Shawnee Turkey Burrito

• 1 pound Ground Turkey
• 1 Shallot (med to small size)
• 8 sprigs fresh tyme
• 2 cloves garlic (chopped)
• 1 Yellow or orange bell pepper
• 1 packet sliced baby bella mushrooms
• 3 tablespoons Olive Oil
• Taco Seasoning (to taste)
• 1 Can of Black Beans (do not drain)
• Green hot sauce to taste

1. In a large skillet, heat the olive oil using med heat. Dice the bell pepper and shallot and add once the oil is fully heated. With a wooden spoon or spatula, stir frequently for about 1 min
2. Add the chopped garlic, tyme and Mushrooms and continue stirring until the peppers are caramelizing.
3. Stir in the ground turkey and continue stirring until the turkey is browned completely. This will release a lot of water into your mixture which will be usefull for the chili powder or taco seasoning.
4. Sprinkle in the Taco seasoning to taste. Be careful to not use too much. You don't want to overwhelm the Tyme, garlic or shallots.
5. Lastly, add the can of Black Beans without draining. Add dashes of the hot sauce to taste. Continue stirring until everything has thickened to your liking and you are ready to serve
6. Serve on a whole wheat burrito wrap with a light sprinkle of shredded cheddar and a dab of light sour cream. The sour cream and cheese are not needed if you are watching your weight (like me).

ground turkey, shallot, tyme, garlic, orange bell pepper, packet, olive oil, black beans, green hot sauce

Taken from food52.com/recipes/15896-lake-shawnee-turkey-burrito (may not work)