Description
A quick and nutritious Ground Turkey Skillet featuring zucchini, corn, black beans, and tomatoes. This one-pan meal is perfect for a wholesome weeknight dinner or meal prep, combining lean protein and vibrant vegetables with bold flavors from cumin, jalapeño, and cilantro.
Ingredients
Scale
Vegetables & Beans
- 14 ounces from 2 medium or 1 large zucchini, quartered and sliced 3/4 inch
- 3/4 cups canned black beans, rinsed and drained
- 3/4 cups corn kernels (fresh or frozen)
- 1 large diced tomato
- 1 jalapeño, diced
- 1 clove garlic, minced
- 1/4 cup chopped onion
- 2 tbsp chopped cilantro (plus more for garnish)
Protein
- 1 pound 93% lean ground turkey
Seasonings & Others
- 1 tablespoon tomato paste
- 1 1/4 teaspoon cumin, divided
- 1 1/4 teaspoon kosher salt, divided
- 1/4 cup water
- Lime wedges (optional, for serving)
Instructions
- Brown the Turkey: Spray a large skillet over high heat with oil and add the ground turkey. Season with 1 teaspoon kosher salt and 1 teaspoon cumin. Cook, breaking up the meat with a spoon, until the turkey is fully cooked through and browned, about 5 minutes.
- Sauté Onion and Tomato Paste: Push the cooked turkey to the side of the skillet. Add the chopped onion and tomato paste to the empty space. Cook, stirring for about 1 minute until the onion softens and the tomato paste is fragrant.
- Add Vegetables and Beans: Stir in the rinsed black beans, corn kernels, diced tomato, diced jalapeño, minced garlic, chopped cilantro, and 1/4 cup water. Mix everything together evenly.
- Cook Zucchini: Add the sliced zucchini along with the remaining 1/4 teaspoon salt and 1/4 teaspoon cumin. Stir to combine, then cover the skillet. Reduce heat to low and cook for 4 to 5 minutes until the zucchini is tender-crisp.
- Serve: Remove from heat and serve the skillet with lime wedges and additional chopped cilantro as desired for a fresh, zesty finish.
Notes
- This quick, one-pot Ground Turkey Skillet with zucchini, corn, tomatoes, and black beans is perfect for easy weeknight dinners or meal prepping for the week.
- Adjust spice level by adding more or less jalapeño, or omit for a milder dish.
- Use fresh or frozen corn kernels based on what you have available. If using frozen, no need to thaw in advance.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in a skillet or microwave.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 266
- Sugar: 4 g
- Sodium: 525 mg
- Fat: 8.5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22.5 g
- Fiber: 6.5 g
- Protein: 28 g
- Cholesterol: 80 mg
