Southwestern Turkey & Black Bean Skillet

Name: Southwestern Turkey & Black Bean Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 pound ground turkey breast (99% lean); 1 yellow onion (medium, chopped); 1 green bell pepper (chopped); 1 red bell pepper (chopped); 2 clove garlic (minced); 15 ounce black beans (rinsed and drained, low sodium); 1 tablespoon chili powder; 1 teaspoon ground cumin; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 0.25 cup fresh cilantro (chopped); 2 tablespoon lime juice; 4 cup romaine lettuce (shredded)

A vibrant and zesty skillet meal featuring lean ground turkey, black beans, and colorful bell peppers, seasoned with a mild Southwestern blend.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: American
Difficulty: Easy
Cost: $3.99/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Low-Calorie
Low-Fat
Low-Saturated-Fat
Low-Sugar
High-Protein
Soy-Free
Low-Cholesterol

Ingredients

1 tablespoon olive oil
1 pound ground turkey breast (99% lean)
1 yellow onion (medium, chopped)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
2 clove garlic (minced)
15 ounce black beans (rinsed and drained, low sodium)
1 tablespoon chili powder
1 teaspoon ground cumin
0.5 teaspoon salt
0.25 teaspoon black pepper
0.25 cup fresh cilantro (chopped)
2 tablespoon lime juice
4 cup romaine lettuce (shredded)

Instructions

Heat 1 tablespoon olive oil in a large non-stick skillet or wok over medium-high heat.
Add 1 pound 99% lean ground turkey breast to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess liquid.
Push the turkey to one side of the skillet. Add 1 medium yellow onion, 1 green bell pepper, 1 red bell pepper, and 2 cloves garlic to the other side. Sauté vegetables for 3-5 minutes until slightly softened.
Stir the cooked turkey and vegetables together. Add 1 (15 ounce) can black beans, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to combine all ingredients.
Continue to cook for 2-3 minutes, allowing the flavors to meld and the beans to heat through.
Serve the skillet mixture over 4 cups shredded romaine lettuce, topped with 1/4 cup fresh cilantro and a squeeze of 2 tablespoons lime juice.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently in the microwave or on the stovetop.

Nutrition (per serving)

Calories: 309
Protein: 35.4 g
Carbohydrates: 29.6 g
Fat: 5.7 g
Fiber: 7.8 g
Sodium: 816 mg
Saturated Fat: 1 g
Sugar: 6.2 g
Cholesterol: 70 mg