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

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Ground turkey

  Poultry food products, raw

  16 oz or 456g

• Onions

  Raw

  ¼ cup, 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

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Salt

  Table

  1 tsp or 6g

• Water

  Plain, clean water

  ¼ cup or 59g

Directions

1. Spray a large skillet with oil and heat over high heat. Add the ground turkey, seasoning with about half of the salt and cumin. Cook, breaking the meat up, until the turkey is cooked through, about 5 minutes.
2. Push the meat to the side of the skillet and add the chopped onion and tomato paste. Cook for 1 minute.
3. Add the black beans, corn, tomato, jalapeno pepper, garlic, freshly chopped cilantro, and water. Stir to combine.
4. Add the quartered and sliced zucchini with remaining salt and cumin. Mix well, cover, and cook on low for 4 to 5 minutes, or until the zucchini is tender-crisp.
5. Serve and enjoy!

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