Featuring a blend of southwest-inspired spices, this easyweeknight dinner is a true one-pot wonder you can enjoy several different ways.The chopped cilantro adds extra greenery and flavor!
Heat a large skillet with a lid on medium. Once hot, add olive oil.
Add the yellow squash, green bell pepper, red onion and a dash of sea salt. Stir, then continue sautéing for 5-6 more minutes until soft.
Combine the chili powder, cumin, paprika and oregano with sea salt and pepper in a small bowl.
Add minced garlic to the veggies and cook until fragrant, for about 30 more seconds.
Add the ground turkey, breaking it apart with a wooden spatula. Mix in the spices and cook until no longer pink, for about 8 minutes, stirring occasionally.
Once the turkey is cooked, stir in the black beans and cilantro. Cook for 1 more minute.
Add the tomato paste and cook for 1-2 more minutes.
Turn off the heat and top with cheese. With the lid on, allow the pan to rest for 4-5 minutes until the cheese has melted. Remove the pan from the stovetop.
If desired, top with fat free sour cream, green onion, shredded radish, avocado, jalapeno and/or additional cilantro. Serve on its own or in a whole grain tortilla as a taco!
Notes
You can sub ground chicken for ground turkey.
While you can use any veggies in this recipe, be sure to chop them into similar sizes so they cook evenly.