I love making one skillet meals. I found this easy recipe on the Skinny Taste web site. I am allergic to tomatoes so I replaced the tomatoes with chopped red peppers. When making this for children I don’t use the jalapeño. I add guacamole and sour cream on the side to serve with this meal.
You Will Need:
14 ounces sweet potato (peeled and diced 1/2 inch, from 2 medium)
1 pound 93% lean ground turkey
1/4 cup chopped onion
2 tablespoons tomato paste
3/4 cups canned black beans (rinsed and drained)
3/4 cups corn kernels (fresh or frozen)
1 large diced tomato
1 jalapeño (diced)
1 cloves garlic (minced)
2 tablespoons chopped cilantro (plus more for garnish)
1 1/2 teaspoon cumin
1 1/4 teaspoon kosher salt
1/2 cup chicken broth
Lime wedges (for serving)
4 ounces avocado (sliced)
Guacamole and sour cream (optional for serving)
What to Do:
1. Spray a large skillet over high heat with oil and brown the turkey, season with 1 teaspoon salt and 1 teaspoon cumin.
2. Cook breaking the meat up until the turkey is cooked through, about 5 minutes.
3. Push the meat to the side, spray the other side with oil and add the onion and tomato paste and cook 1 minute.
4. Add the sweet potato, black beans, corn, tomato, jalapeño pepper, garlic, cilantro and stir with the chicken broth.
5. Add the 1/4 teaspoon salt, or to taste and the cumin.
6. Mix and cover, cook low 12 to 14 minutes or until the sweet potato is tender.
7. Serve with avocado, lime wedges and more cilantro. I serve with guacamole and sour cream on the side as well.
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