Ground Turkey and Squash Southwest Skillet
Featuring a blend of southwest-inspired spices, this easyweeknight dinner is a true one-pot wonder you can enjoy several different ways.The chopped cilantro adds extra greenery and flavor!
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Ingredients
- 1 Tbsp. olive oil
- 1 large yellow squash (diced small)
- 1 green bell pepper (diced small)
- ½ red onion (diced small)
- 2 garlic cloves (minced)
- 1 Tbsp. chili powder
- 1 ½ tsp. cumin
- ½ tsp. paprika
- ½ tsp. oregano
- 1 tsp. sea salt
- ½ tsp. black pepper
- 14.5 oz. can black beans (rinsed and drained)
- 1 lb. fresh ground turkey
- 2 Tbsp. tomato paste
- ½ cup fresh cilantro (chopped)
- ½ cup shredded Monterey Jack or cheddar cheese
Instructions
- Heat a large skillet with a lid on medium. Once hot, add olive oil.
- Add the yellow squash, green bell pepper, red onion and a dash of sea salt. Stir, then continue sautéing for 5-6 more minutes until soft.
- Combine the chili powder, cumin, paprika and oregano with sea salt and pepper in a small bowl.
- Add minced garlic to the veggies and cook until fragrant, for about 30 more seconds.
- Add the ground turkey, breaking it apart with a wooden spatula. Mix in the spices and cook until no longer pink, for about 8 minutes, stirring occasionally.
- Once the turkey is cooked, stir in the black beans and cilantro. Cook for 1 more minute.
- Add the tomato paste and cook for 1-2 more minutes.
- Turn off the heat and top with cheese. With the lid on, allow the pan to rest for 4-5 minutes until the cheese has melted. Remove the pan from the stovetop.
- If desired, top with fat free sour cream, green onion, shredded radish, avocado, jalapeno and/or additional cilantro. Serve on its own or in a whole grain tortilla as a taco!
Notes
- You can sub ground chicken for ground turkey.
- While you can use any veggies in this recipe, be sure to chop them into similar sizes so they cook evenly.
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