kewl turkey taco cones

what you need:

• ½ medium sweet white or yellow onion, diced
• 1 ¼ lbs 93% lean-ground turkey meat
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon whole cumin seeds
• 1 teaspoon garlic powder
• ¾ teaspoon chili powder
• ½ teaspoon paprika
• ½ teaspoon sea salt
• 1 dash ground black pepper
• 4 ounces canned red kidney beans, drained
• 4 ounces canned white cannellini beans, drained
• 4 ounces canned black beans, drained
• olive oil spray OR nonstick cooking spray
• 6 (6-inch) 100% whole-wheat tortillas (KewlTip: Taco shells can also be substituted for the tortillas, which will be toasted to produce a crispy, crunchy, homemade, wholegrain taco shell.)
• salsa, for serving
• low-fat guacamole, for serving on the side
• low-fat sour cream, for serving on the side
• low-fat cheddar cheese, for serving on the side
• other desired taco toppings, for serving on the side

what to do:

1. Preheat oven to 400°F. Coat a sauté pan with olive oil spray OR nonstick spray. Set over medium-high heat on the stovetop.
2. When the pan is well heated, add the onion and sauté, stirring occasionally, for approximately 10-15 minutes, or until tender, browned, and caramelized.
3. While the onion is cooking, prepare the spice mixture to be used in the next step (Step #4). In a small bowl, combine the cilantro, cumin, garlic powder, chili powder, paprika, salt, and pepper.
4. If necessary, apply more olive oil spray OR nonstick cooking spray to the pan. Add the turkey and spice mixture to the pan, still set over medium-high heat, breaking the turkey into small chunks with the side of a wooden spoon or heatproof spatula. Stir to evenly distribute the spice mixture throughout the meat. Sauté for roughly 10 minutes, or until the turkey is completely browned and there is no longer any pinkness in the meat.
5. While the turkey is cooking, place the tortillas on a dry, ungreased baking sheet. Place in the oven and bake for about 5 minutes. When lightly browned, remove from oven and immediately, while still hot (use caution so as not to burn hands), fold each tortilla into a cone shape and place in a cone-shaped mold or serving dish. Lightly placing the tortillas in a short plastic cup or glass with a circular rim will also produce the desired shape. Do not press or force the tortilla in deeply—allow it to rest on the rim of the cup or glass so as to prevent tearing. The tortilla will cool and solidify slightly into the cone shape. Placing the tortilla on the top of a cylindrical can and pressing it lightly around the rim of the can to conform it to the can’s shape will yield a round taco shell. Performing the same process with a rectangular can will render a traditionally shaped taco shell. After 5-10 minutes, carefully remove tortillas from cans and set aside. If the tortillas were placed in their serving dishes (for instance, if they were molded in a cone-shaped dish that will be used for serving), leave them in their dishes, and also set aside.
6. Once the turkey has completely cooked through, carefully fold the beans into the meat in the pan, so as not to break or mash them. Cook 1-2 minutes more in order to heat the beans through. Remove mixture from pan and place on a heatproof plate or dish.
7. Spoon approximately ½ cup of the turkey mixture (the filling) into each taco shell.
8. Serve with salsa, guacamole, sour cream, cheddar cheese, and other desired toppings (all on the side), allowing each guest to garnish their own taco(s) with desired condiments.

Makes 6 Kewl Turkey Taco Cones.