Cilantro-Lime Ground Turkey Bowls with Charred Corn & Black Beans
Ingredients
- 1 poundground turkey
- 2 cupscorn (fresh or frozen)
- 1 can (15 oz)black beans
- 2lime
- ·cilantro
- ·jalapeño
- ½ mediumred onion
- 2 tablespoonsolive oil
- 3 clovesgarlic
- 1 teaspooncumin
- ½ teaspoonchili powder
- ·salt and black pepper
Prep
- 01
Juice 2 limes.
- 02
Mince 3 cloves garlic.
- 03
Dice 1/2 medium red onion.
- 04
Slice 1 jalapeño, removing seeds if you prefer less heat.
- 05
Chop a handful of fresh cilantro for garnish.
- 06
Drain and rinse 1 can (15 oz) black beans.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- 02
Add the ground turkey and cook for 5–7 minutes, breaking it up with a spoon, until no pink remains. Drain excess fat if needed.
- 03
Add the minced garlic, cumin, and chili powder to the turkey and stir constantly for 1 minute until fragrant.
- 04
Stir in the drained black beans and juice of 1 lime. Season with salt and pepper. Simmer for 3 minutes, then transfer to a bowl.
- 05
In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high heat.
- 06
Add the corn and cook for 5 minutes, stirring occasionally, until charred in spots. Season with salt and pepper.
- 07
Divide the turkey mixture and corn among bowls. Top each with diced red onion, chopped cilantro, sliced jalapeño, and a squeeze of fresh lime juice. Serve immediately.
Spice Tips
For deeper heat, add 1/4 teaspoon cayenne pepper to the turkey mixture, or increase the jalapeño slices. A pinch of smoked paprika adds subtle warmth without much kick. For brightness, an extra squeeze of lime or a handful of fresh mint mixed with the cilantro lifts the whole bowl.
For meal prep, store the turkey and corn mixture separately from the fresh toppings; assemble just before eating so cilantro and jalapeño stay bright. Swap in pinto beans for black beans, or use grilled chicken breast instead of turkey.