Go Back
Spicy Turkey Taco Skillet with Black Beans and Avocado
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Large Skillet
  • Wooden Spoon
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 pound ground turkey
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup diced tomatoes with their juices
  • 2 avocados, sliced
  • 2 tablespoons chopped fresh cilantro
  • Lime wedges for serving

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3 minutes until it softens. Stir in the garlic and cook for 30 seconds more.
  • Add the ground turkey to the skillet. Break it up with a spoon and cook until it is no longer pink, about 6 minutes. Sprinkle in the chili powder, cumin, cayenne, and salt. Stir well to coat the meat.
  • Pour in the black beans and diced tomatoes. Let the mixture simmer for 5 minutes so the flavors blend and the sauce thickens slightly.
  • Remove the skillet from the heat. Top with the sliced avocados and chopped cilantro. Serve with lime wedges on the side.

Notes

For extra heat, add a pinch more cayenne while the turkey cooks. If you want to stretch the meal, spoon the skillet mixture over a small scoop of cooked quinoa. Leftovers keep well in the fridge for three days and reheat best in a covered skillet over low heat with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Mexican
Equipment: Large Skillet, Wooden Spoon, Knife