Ingredients
- 2 teaspoons olive oil
- 1 pound lean ground turkey 93% lean
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
- 1 small white onion diced
- 1 green bell pepper diced
- 2 cloves garlic minced
- 2 medium zucchinis sliced into 3/4-inch rounds
- 1 large tomato diced
- 1 cup canned black beans rinsed and drained
- 2/3 cup corn kernels fresh or frozen
- 4 teaspoons tomato paste
- 1/4 cup water
- Fresh cilantro chopped, for garnish
- Lime wedges optional, for garnish
Instructions
- Preheat a large skillet over medium-high heat and pour in the olive oil. Then, incorporate the ground turkey along with garlic powder, onion powder, cumin, paprika, salt, and black pepper.
- Use a spatula to break up the meat while cooking it until browned and fully cooked, which should take about 5-7 minutes.
- In the skillet with the turkey, add the diced onion, green bell pepper, and minced garlic. Sauté for 2-3 minutes, allowing the vegetables to soften.
- Add the sliced zucchini, diced tomatoes, black beans, corn kernels, tomato paste, and water. Mix thoroughly. Cover the skillet and allow the mixture to simmer over medium-low heat until the zucchini is tender but still crisp, about 5 to 7 minutes,. Taste and adjust the seasonings as needed.
- Remove the skillet from heat. Garnish with freshly chopped cilantro and serve immediately with optional lime wedges for added zest.
