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Turkey Taco Skillet with Black Beans
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Large Skillet
  • Cutting Board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 2 tablespoons taco seasoning
  • 1/2 cup shredded cheddar cheese
  • Chopped cilantro, for serving
  • Lime wedges, for serving

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the ground turkey and cook until it is browned and no longer pink, breaking it up with a spatula as it cooks.
  • Add the diced onion, bell pepper, and minced garlic to the skillet. Cook for 3 to 4 minutes until the vegetables soften.
  • Stir in the drained black beans, diced tomatoes with green chilies, and taco seasoning. Mix everything together and let it simmer for 5 minutes so the flavors combine.
  • Sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet for 1 to 2 minutes until the cheese melts.
  • Remove from heat and serve with chopped cilantro and lime wedges on the side.

Notes

Simmering the tomatoes and beans together thickens the mixture slightly for better scooping with tortilla chips. Leftovers store well in the fridge for up to three days and reheat easily in a skillet with a splash of water. If you want more spice, add a dash of hot sauce right before serving.
Course: Main Course
Cuisine: Mexican
Equipment: Large Skillet, Cutting Board, Knife