Ingredients
Scale
- 1 lb Lean Ground Turkey (85/15 or 93/7)
- 1 can (15 oz) Black Beans, drained and rinsed
- 2 cups Cooked Brown Rice (or 1 cup dry)
- 1 bag (12 oz) Frozen Mixed Vegetables (corn, peas, carrots)
- 1 can (14.5 oz) Diced Tomatoes, undrained
- 1 medium Yellow Onion, diced
- 2 cloves Garlic, minced
- 2 tbsp Taco Seasoning (or a mix of chili powder, cumin, and garlic powder)
- 1 tbsp Cooking Oil
- Salt and Pepper to taste
Instructions
- Step 1: Prepare the Base: If you haven’t already, cook your brown rice according to package instructions. While the rice simmers, dice your yellow onion and mince the garlic. Drain and rinse the black beans thoroughly to remove excess sodium and starch.
- Step 2: Brown the Turkey: Heat the cooking oil in a large skillet or Dutch oven over medium-high heat. Add the ground turkey and diced onion. Cook until the turkey is browned and the onions are translucent, breaking the meat into small crumbles with a wooden spoon. Stir in the minced garlic during the last minute of browning to prevent burning.
- Step 3: Build the Flavor: Add the taco seasoning to the turkey mixture and stir well to coat. Pour in the undrained diced tomatoes and the bag of frozen mixed vegetables. The liquid from the tomatoes will help steam the frozen veggies and create a light sauce. Simmer for about 5 to 7 minutes until the vegetables are tender.
- Step 4: Combine and Serve: Gently fold the rinsed black beans and the cooked brown rice into the skillet. Stir everything together until the rice is heated through and evenly coated in the seasoning. Taste and add salt or pepper if needed. Divide into four large bowls or meal prep containers immediately.
- Cook Time: 30 minutes