Turkey Poblano Tacos

Drain pinto beans and mash lightly with the back of a fork (this will make the taco mixture a little thicker).

In a small bowl, combine cumin, chili powder, cinnamon, cloves, salt, and black pepper. Set aside.

Heat a 12-inch skillet over medium heat and add olive oil. When oil is hot, add onion and poblano and cook about 2 minutes. Add garlic, spice mixture, and turkey. Cook, breaking up turkey meat until it is cooked through and no longer pink.

Add pinto beans and corn. Reduce heat to low. Simmer for at least 5 minutes to let flavors blend. If pan is starting to dry out, add a little bit of water.

Spoon the taco meat into tortillas or taco shells. Garnish with queso fresco (or Monterey Jack) and cilantro.

Recipe adapted from One Pan, Two Plates by Carla Snyder.