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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This family-friendly main dish with turkey, black beans and vegetables has a rich Mexican flavor that may seem indulgent, but itâs delightfully light. Created by our Test Kitchen, it cooks in one skillet, so itâs a snap to clean up for a weeknight supper. Ingredients:
1 pound lean ground turkey |
1 cup chopped zucchini |
1/2 cup chopped sweet red pepper |
2 teaspoons canola oil |
2 cups cooked rice |
1 can (15 ounces) black beans, rinsed and drained |
1 can (14-1/2 ounces) mexican stewed tomatoes |
1 can (8 ounces) tomato sauce |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 cup (4 ounces) shredded reduced-fat mexican cheese blend |
chopped avocado, optional |
Directions:
1. In a large nonstick ovenproof skillet, cook turkey over medium heat until no longer pink; drain. Set turkey aside. In the same skillet, saute the zucchini and red pepper in oil for 2 minutes or until crisp-tender.
2. Stir in the turkey, rice, beans, tomatoes, tomato sauce, cumin, salt and pepper. Cover and bake at 350° for 30 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving. Garnish with avocado if desired. Yield: 8 servings.
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