In the Kitchen on Thursday: Easy Tacos—Turkey and black bean

1 lb. ground Turkey
1 can (14 oz.) black bean soup (I used Progresso)
2 Tbsp. Taco Seasoning
2-3 Tbps. Sunflower oil
1 medium onion
2 cloves garlic
Taco Shells
Toppings: Shredded lettuce, tomato, grated cheese, sour cream or plain yogurt, diced Avacado

Chop the onion and the garlic. Heat the oil in a 10" skillet. Add the onion and the garlic and cook for a few minutes. Add the meat and cook until it is browned. Open the can of soup and drain off 1/2 the liquid. Add this and the seasoning to the skillet and stir to combine. Let the soup heat through. Then, let each person make their own taco. Serves 4 (2 tacos each).