The Easiest 10-Minute Turkey and Black Bean Taco Skillet
A fast, high-protein weeknight dinner recipe featuring lean organic ground turkey and fiber-rich black beans simmered in a clean, homemade taco spice blend. Devoid of heavy processed oils, this easy 10-minute skillet meal is served over a wholesome bed of unrefined brown rice and topped with fresh avocado slices, salsa, and a bright squeeze of lime juice for a nutritious, low-cleanup grain bowl.
Equipment
- Large Skillet preferably around 12 inches
- 1 Wooden Spoon to break up the ground turkey as it browns
- Chef's Knife and Cutting Board
- Measuring cup and spoons
- Serving bowls
Ingredients
- 1 lb Lean Organic Ground Turkey preferably 93%, but use what you prefer
- 1 can 15 oz Organic Black Beans, drained and rinsed
- 1/2 small Yellow Onion finely diced
- 1 clove Fresh Garlic minced
- 1/2 cup Low-Sodium Vegetable Broth
- 1 tbsp Avocado Oil
- 1 tbsp Chili powder
- 1 tsp Ground cumin
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/2 tsp Dried oregano
- 1/2 tsp Fine sea salt
- 1 ripe Avocado diced or sliced
- Fresh cilantro chopped
- Salsa
- 1 Fresh Lime cut into wedges
- Cooked Brown or White Rice
Instructions
- Sauté the Aromatics: Heat 1 tablespoon of avocado ( or your preferred) oil in a large 12-inch skillet over medium-high heat. Add finely diced yellow onion and sauté for 2 to 3 minutes until soft and translucent. Stir in minced garlic for 30 seconds until highly fragrant.
- Brown the Turkey: Add 1 pound of lean ground turkey directly into the hot skillet. Break up the meat with a wooden spoon as it cooks. Stir frequently for about 5 minutes until the turkey is fully browned and cooked through.
- Simmer the Spice Glaze: Reduce skillet heat to medium-low. Pour in 1/2 cup of organic vegetable broth, drained black beans, and the entire taco spice blend. Stir thoroughly from the bottom up to combine. Let the mixture simmer gently for 2 to 3 minutes until the liquid reduces and thickens into a glossy sauce. Turn off the heat.
- Assemble the Grain Bowls: Scoop a generous, warm bed of pre-cooked brown rice into serving bowls. Mound a hefty portion of the hot taco skillet filling straight over the rice. Top each bowl with sliced fresh avocado, fresh cilantro, salsa, and a squeeze of fresh lime juice. Serve immediately.