One-Pan Southwest Turkey & Veggie Skillet
A fast, single-pan meal loaded with vegetables and lean protein—ideal for busy evenings or preparing lunches ahead of time.
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Servings: 4
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Ingredients
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14 ounces zucchini (from 2 medium or 1 large), quartered and sliced 3/4 inch
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1 pound 93% lean ground turkey
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1/4 cup chopped onion
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1 tablespoon tomato paste
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3/4 cup canned black beans, rinsed and drained
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3/4 cup corn kernels (fresh or frozen)
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1 large tomato, diced
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1 jalapeño, diced
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1 clove garlic, minced
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2 tablespoons chopped cilantro, plus more for garnish
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1 1/4 teaspoon cumin
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1 1/4 teaspoon kosher salt
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1/4 cup water
- Lime wedges, optional
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Spray a large skillet with oil and heat over high. Add the ground turkey, seasoning with 1 teaspoon salt and 1 teaspoon cumin.
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Cook for about 5 minutes, breaking it up as it browns.
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Push the turkey to one side. Add the onion and tomato paste to the empty space and cook for 1 minute.
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Stir in the black beans, corn, tomato, jalapeño, garlic, cilantro, and the 1/4 cup water.
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Add the zucchini along with the remaining 1/4 teaspoon salt and 1/4 teaspoon cumin.
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Mix everything together, cover, and cook on low for 4–5 minutes, or until the zucchini is tender-crisp.
- Serve with lime wedges and extra cilantro if desired.