Black Bean & Turkey Taco Bowls

A quick and fresh skillet meal featuring seasoned ground turkey and black beans, served over fluffy rice with a refreshing salsa.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 2
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $5.08/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Dairy-Free
• High-Protein
• High-Fiber
• Low-Sugar

Tags

• one-pot
• stir-fry
• quick
• healthy
• spicy

Ingredients

• 1 tablespoon olive oil
• 10 ounce ground turkey (lean)
• 1 red onion (medium, diced)
• 1 teaspoon chili powder
• 0.5 teaspoon ground cumin
• 0.25 teaspoon garlic powder
• 0.5 cup chicken broth
• 15 ounce black beans (rinsed and drained)
• 1 cup white rice
• 2 cup water
• 1 cup cherry tomatoes (halved)
• 0.5 cup fresh cilantro (chopped)
• 0.25 cup sour cream (for serving)

Instructions

1. Cook white rice according to package directions using 2 cups water, or in a rice cooker. While rice cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
2. Add ground turkey and diced red onion to the skillet. Cook, breaking up the turkey with a spoon, until browned and no longer pink, about 5-7 minutes.
3. Drain any excess grease. Stir in chili powder, ground cumin, and garlic powder. Cook for 1 minute until fragrant.
4. Pour in chicken broth and black beans. Bring to a simmer and cook for 5 minutes, allowing flavors to meld.
5. Divide cooked white rice among two bowls. Top with the turkey and black bean mixture. Garnish with halved cherry tomatoes, chopped fresh cilantro, and a dollop of sour cream if desired.

Notes

Leftovers can be stored in an airtight container for up to 3 days.

Nutrition (per serving)

• Calories: 956
• Protein: 50.2 g
• Carbohydrates: 135.6 g
• Fat: 21.1 g
• Fiber: 17.6 g
• Sodium: 1402 mg
• Saturated Fat: 4.8 g
• Sugar: 8.5 g
• Cholesterol: 114 mg