Ingredients:

  • 1 lb lean ground turkey (93/7 blend)
  • 1 tbsp avocado oil
  • 1 medium red bell pepper, diced
  • 0.5 large yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup chunky salsa
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 0.25 tsp salt
  • 0.25 cup low-sodium chicken broth
  • 15 oz canned black beans, drained and rinsed
  • 1 cup sweet corn, frozen or canned
  • 1 cup cooked brown rice
  • 0.5 cup shredded Mexican blend cheese

Instructions:

  1. Heat the 1 tbsp avocado oil in a 12 inch skillet over medium high heat until it shimmers and swirls easily.
  2. Add the 1 lb lean ground turkey. Cook for 5-7 minutes, breaking it up with a spatula until no pink remains and edges start to crisp.
  3. Toss in the 0.5 chopped onion and 1 diced red bell pepper. Sauté for 3-4 minutes until the onions are translucent and fragrant.
  4. Stir in the 2 cloves minced garlic, 1 tbsp chili powder, 1 tsp cumin, 0.5 tsp smoked paprika, 0.5 tsp oregano, and 0.25 tsp salt. Cook for 1 minute until the spices smell toasted.
  5. Pour in the 1 cup chunky salsa and 0.25 cup chicken broth. Scrape the bottom of the pan to lift any browned bits.
  6. Fold in the 15 oz rinsed black beans and 1 cup sweet corn. Stir well to coat everything in the sauce.
  7. Add the 1 cup cooked brown rice. Toss together for 2-3 minutes until the rice is heated through.
  8. Reduce heat to low and sprinkle the 0.5 cup Mexican blend cheese over the top. Cover for 1 minute until the cheese is velvety and bubbling.
  9. Remove from heat. Let sit for 2 minutes to allow the flavors to meld.
  10. Garnish with fresh cilantro or a squeeze of lime before serving directly from the pan.