Baked Turkey Tacos

1 pound spicy ground turkey sausage

1 15-ounce can refried beans

2 cups Roma tomatoes, diced (about 6)

1 teaspoon fresh garlic, pressed (1-2 cloves, depending on size)

1 teaspoon onion powder

1 teaspoon cumin

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon red pepper flakes

12 6-inch whole grain flour tortillas

¼ cup avocado oil

Optional toppings: Cotija cheese, chopped green onions, chopped cilantro, avocado, shredded red cabbage, quick-pickled red onions

Preheat oven to 375 degrees.

Brown meat in a skillet, drain fat, if necessary and return to pan. Stir in beans, tomatoes, garlic and spices. Brush each tortilla with oil, fold each in half, then in half again. Place one inside each cup of the tin and unfold the top flap to make a cup.

Divide meat and bean mixture evenly into the cups. Bake for 8-10 minutes until the shells are crispy and starting to brown. Add desired toppings.

Makes 12

Adapted from a recipe by Mary Zupke

Raspberry-Watermelon Salsa

2 Roma tomatoes, seeded and diced

1 cup watermelon, diced

1/3 cup red onion, diced

¼ cup fresh cilantro (leaves and stems), finely chopped

1 jalapeño, seeded and diced

Salt, to taste

3 tablespoons lime juice

1 pint fresh raspberries

Combine all ingredients except raspberries in a medium bowl. Gently fold in raspberries. Serve immediately or, even better, make ahead so that the flavors intermingle for a few hours.

Serves 6 to 8

Adapted from a recipe by Mary Zupke

Churro Chips

1 teaspoon cinnamon

1/3 cup of sugar

Five 8-inch whole grain flour tortillas

¼ cup avocado oil

Preheat oven to 350 degrees.

Combine cinnamon and sugar in a small bowl and set aside. Cut tortillas into 8 triangles each using a knife or pizza wheel. Brush both sides of each triangle with oil and lay flat on a baking sheet. Sprinkle with about half of the cinnamon-sugar, then flip and sprinkle the other side with remaining cinnamon sugar. Bake for 8-10 minutes or until crispy. Allow to cool before enjoying with the fruit salsa.

Serves 6 to 8

Adapted from a recipe by Mary Zupke

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