This recipe is healthy, fast, and it tastes great too! Burrito bowls and stir-fry are my two go-tos when I want a healthy but satiating dinner. They also work very well for leftovers for work the next day!
Yield: 6 servings
Prep time: 10 minutes
Total time: 30 minutes
1 lb | ground turkey
1 (15.5 oz) can | black beans, rinsed
1 cup | frozen corn
1/2 tbsp | extra virgin olive oil
3 leaves | romaine lettuce, chopped into 1 inch strips
1/4 cup | cilantro, roughly chopped
2 tsp | paprika
1/2 tsp | cumin
1 tsp | salt
1/4 tsp | oregano
1/8 tsp | asafetida
Zest from 1 lime
Cojita or Cheddar Cheese
Salt to taste
- Add the ground turkey to a non-stick skillet over medium high heat with the olive oil. When the meat begins to brown add the paprika, cumin, the 1 tsp of salt, oregano and asafetida to the ground turkey. Stir often.
- While the turkey is cooking, if desired you can now sear the frozen corn or simply boil it to heat it up. To sear it take another skillet and over medium-high heat add the corn. Cover the skillet with a lid and leave it for a couple minutes. The corn will then be sticking to the pan a bit, add about 1 tbsp of water to the pan and stir. The brown that was stuck to the pan will now be on the corn. Repeat this process a couple more times and you have some nicely seared corn. Searing corn gives it a nicer charred (but not burnt flavor), to give the dish a bit more complexity.
- When the ground turkey is cooked all the way through, about 5-7 minutes, and set aside. In a small bowl add the beans, cilantro and lime zest and mix together. Now you are ready to eat!
- Serve with some cheese and hot fresh rice and enjoy! If it is a little dry for your taste, I have found adding 1/2 – 1 tbsp of EVOO to the bean salad can help, or serve with your favorite guacamole!