GROUND TURKEY SKILLET WITH ZUCCHINI, CORN, BLACK BEANS, AND TOMATO RECIPE
This ground turkey skillet is quick, healthy, and full of flavor. Tender turkey, zucchini, corn, black beans, and tomatoes cook together for a colorful, protein-packed, one-pan meal perfect for weeknight dinners.
Ingredients
- 1 lb ground turkey
- 1 medium zucchini diced
- 1 cup corn kernels fresh, frozen, or canned
- 1 15 oz can black beans, drained and rinsed
- 1 cup diced tomatoes fresh or canned
- 1 small onion chopped
- 2 cloves garlic minced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- Salt and pepper to taste
- 1 –2 tablespoons olive oil
- 2 tablespoons chopped fresh cilantro optional, for garnish
Instructions
Cook Turkey:
- Heat olive oil in a large skillet over medium heat. Add ground turkey, season with salt and pepper, and cook 5–7 minutes until browned and cooked through.
Sauté Vegetables:
- Add onion and garlic to the skillet. Cook 2–3 minutes until softened.
Add Remaining Ingredients:
- Stir in zucchini, corn, black beans, diced tomatoes, chili powder, cumin, and paprika. Cook 5–7 minutes until vegetables are tender and heated through.
Adjust Seasoning:
- Taste and adjust salt, pepper, or spices as needed.
Serve:
- Garnish with fresh cilantro if desired. Serve warm on its own, over rice, or with tortillas.
Notes
- Make Ahead: Cook turkey and vegetables ahead; reheat in skillet before serving.
- Flavor Boost: Add a squeeze of lime juice or shredded cheese for extra flavor.
- Serving Suggestions: Serve with rice, quinoa, or in tortillas as tacos.
- Allergy-Friendly Options: Naturally gluten-free; can omit oil for lower fat.
- Storage Tips: Store leftovers in airtight container in fridge up to 3 days; reheat gently on stovetop.