In a large skillet over medium heat, brown the ground turkey until heated through (it is cooked at 165°F), approximately 15 minutes. Drain off the fat/liquid and return the skillet with browned turkey to the stove.
Add in the black beans and stir to combine with the meat.
Add taco seasoning and water to the skillet and stir to evenly distribute and coat the ground turkey and black beans.
Serve on taco shells or tortillas with your favorite taco toppings.
Store leftover taco filling (that’s fully cooled) in an air-tight container in the fridge for up to 3-4 days (or freeze if you’d prefer to keep for later).
*I recommend using lean ground turkey for this recipe. This is usually in the ballpark of being 93% lean, 7% fat (every brand is a little different). We have found this lean-to-fat ratio makes great turkey taco meat.*Alternative ways to use this taco filling include: in quesadillas, on a taco salad, in a burrito, on sheet pan nachos, in lettuce wraps*The nutritional facts for this recipe were calculated without tortillas/shells or toppings as nutrition will vary widely based on preference and selections made