Quick Turkey Taco Bowls with Black Beans and Corn
Ingredients
- 1 poundground turkey
- ·yellow onion
- ·garlic
- 2 teaspoonchili powder
- 1 teaspooncumin
- ½ teaspoonsmoked paprika
- ·salt
- ·black pepper
- ¼ cupchicken broth
- 1 can (15 oz)canned black beans
- 1½ cupcorn (fresh, frozen, or canned)
- 1lime
- 2 tablespoonolive oil
- 2 cupscooked rice (white, brown, or cilantro-lime)
- ½ cupshredded cheddar cheese
- ¼ cupsour cream
- ·cilantro
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 2 cloves garlic.
- 03
Chop a small handful of cilantro for garnish.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Add the ground turkey and cook, breaking it apart with a spoon, until no pink remains, about 5–7 minutes. Drain excess fat if needed.
- 03
Stir in the minced garlic and diced onion. Cook for 2 minutes until softened.
- 04
Add 2 teaspoons chili powder, 1 teaspoon cumin, and 1/2 teaspoon smoked paprika. Stir well and cook for 1 minute.
- 05
Pour in 1/4 cup chicken broth. Drain and rinse the black beans, then add them along with the corn. Stir to combine.
- 06
Simmer for 5–7 minutes until heated through. Season with salt and pepper to taste. Squeeze the lime juice over the turkey mixture and stir.
- 07
Divide 2 cups cooked rice among bowls. Top with the turkey taco mixture, shredded cheddar, a dollop of sour cream, and fresh cilantro.
Spice Tips
For heat, add 1/4 teaspoon cayenne or a pinch of red pepper flakes to the spice mixture. For extra depth, stir in 1 tablespoon tomato paste with the spices. A splash of hot sauce on each bowl brings more flavor.
Use rotisserie chicken or ground chicken for an even lighter option. You can prep the onion and garlic ahead and store in the fridge.