Ground Turkey Skillet with Zucchini, Corn, Black Beans and Tomato

Ingredients

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Ground turkey

  Poultry food products, raw

  16 oz or 456g

• Salt

  Table

  1 tsp or 6g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Onions

  Raw

  4 tbsp chopped or 40g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Canned black beans

  Low sodium, drained

  1 cup or 260g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 cup or 164g

• Tomatoes

  Red, ripe, raw, year round average

  1 large whole or 182g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Garlic

  Raw

  2 cloves, minced or 6g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Water

  Plain, clean water

  4 tbsp or 59g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

Directions

1. Heat a large skillet over medium-high and mist with cooking spray.
2. Add the ground turkey and season with half of the salt and half of the cumin. Cook, breaking the meat into crumbles, until no longer pink, about 5 minutes.
3. Push the turkey to one side. Add the chopped onion and tomato paste to the empty side and cook, stirring, until the onion softens slightly and the paste darkens, 1 to 2 minutes.
4. Stir in the black beans, corn, diced tomato, jalapeño, garlic, cilantro, and water. Mix everything together and bring to a gentle simmer.
5. Add the zucchini along with the remaining salt and cumin. Stir, cover, reduce heat to low, and cook until the zucchini is tender-crisp, 4 to 5 minutes. If excess liquid remains, uncover and cook 1 to 2 minutes more.
6. Taste and adjust salt or cumin if desired. Serve warm.