Enjoy a one-pan mix of turkey, beans, and veggies, simmered with Mexican spices for a hearty, quick dinner.
# Components:
→ Proteins
01 - 1 pound ground turkey
→ Vegetables
02 - 1 small yellow onion, diced
03 - 1 red bell pepper, diced
04 - 1 cup corn kernels (fresh, canned, or frozen)
05 - 1 (15-ounce) can black beans, drained and rinsed
06 - 1 (14.5-ounce) can diced tomatoes, undrained
→ Spices & Seasonings
07 - 2 teaspoons chili powder
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon onion powder
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Garnishes
15 - 1/2 cup shredded cheddar or Mexican-blend cheese (optional)
16 - 1/4 cup chopped fresh cilantro (optional)
17 - 1 avocado, sliced (optional)
18 - Lime wedges (optional)
# Directions:
01 - Heat a large skillet over medium-high heat. Add the ground turkey and cook, breaking it apart with a spatula, until thoroughly browned, approximately 5-6 minutes.
02 - Add the diced onion and bell pepper to the skillet. Sauté for 3-4 minutes until the vegetables begin to soften.
03 - Stir in the corn kernels, drained and rinsed black beans, and the undrained diced tomatoes.
04 - Incorporate all the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and optional crushed red pepper flakes. Mix thoroughly to ensure even distribution.
05 - Reduce the heat to medium. Allow the mixture to simmer for 8-10 minutes, stirring periodically, until the sauce has thickened and the flavors have melded.
06 - If using, sprinkle the shredded cheese over the top of the skillet. Cover the skillet and cook for 1-2 minutes, or until the cheese is fully melted.
07 - Remove the skillet from the heat. Garnish with fresh cilantro, sliced avocado, and a squeeze of lime before serving.
