Who doesn’t love Mexican food? With its fresh ingredients, spicy flavors and crowd-pleasing guarantee, it’s the perfect fare for just about any day of the week. With all the chopping and cooking, it can be a time-consuming (and calorie-laden) cuisine, but this recipe solves both problems in one dish. Made with healthy swaps like lean ground turkey and Greek yogurt, it clocks in at less than 300 calories and is ready to serve in 35 minutes. Devour it as is, topped on a salad, or as a dip with a few healthy chips (we like Neal Brother’s Organic Blue with Flax tortilla chips).

Spicy Mexican Turkey & Black Bean Bowl

Prep Time: 5 min  •  Total Time: 35 min
Makes 3 servings
1 lb ground turkey
1 Tbsp cooking oil
¼ cup chopped onion
1 Tbsp chili powder
¼ tsp granulated garlic powder
¼ tsp crushed red pepper flakes
¼ tsp dried oregano
½ tsp ground cumin
½ tsp paprika
1 Tbsp water
½ cup green pepper, chopped
½ cup canned diced tomatoes, including a small amount of the liquid
½ cup canned black beans, drained and rinsed
6 Tbsp Greek yogurt
3 Tbsp salsa
3 Tbsp avocado, cubed (optional)
Fresh ground pepper to taste
1. Preheat oven to 350° and line a baking sheet with parchment paper. Spread ground turkey in a thin layer on parchment paper and bake in the oven until fully cooked, about 20 minutes.
2. Meanwhile, heat cooking oil in a large non-stick frying pan over medium heat. Add onion and allow to cook until it begins to soften, about 1 minute.
3. Combine all spices in a small bowl and pour into pan. Cook, stirring occasionally, for another minute.
4. Add water, green pepper, and tomatoes. Simmer for another 5 minutes. Reduce heat to low.
5. Remove turkey from the oven and drain the fat, then crumble the turkey into the pan with the veggies and spices. Add beans and cook for 2 minutes.
6. Scoop the warm turkey mixture into 3 bowls and top each with 2 Tbsp of the Greek yogurt, 1 Tbsp of salsa, and a few cubes of avocado. Season with fresh ground pepper and serve.
Nutrients per serving (1/2 cup mixture, plus garnishes):
Calories: 290, Fat: 14 g, Carbs: 17 g
Fiber: 5 g, Protein: 28 g
Photo by Paul Buceta
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