Ingredients
| 2 tsp | (10 ml) | butter |
| 1 lb | (500 g) | ground turkey |
| 1 | bell pepper, diced | |
| 2 | cloves garlic, minded | |
| 1- 19 oz | (560 ml) | can reduced sodium black beans, drained and rinsed thoroughly |
| 1- 15 oz | (500 g) | can corn, drained and rinsed |
| 1- 14.5 oz | (411 ml) | can fire-roasted tomatoes, drained |
| 1 1/2 tbsp | (22 ml) | low-sodium taco seasoning |
| 1/3 cup | (75 ml) | quinoa |
| 1/2 cup | (125 ml) | milk |
| 1 1/2 cup | (375 ml) | cheddar cheese, grated |
Fixings
| extra cheese | ||
| salsa | ||
| sour cream | ||
| avocado | ||
| crushed, whole grain tortilla chips |
Directions
- Preheat oven to 400F (200C).
- Over medium heat, melt butter in a large, oven-safe skillet. Add ground turkey, diced pepper, and garlic, breaking turkey up with a spatula, and cooking until no longer pink- about 5-7 minutes.
- Add black beans, corn, tomatoes and qunioa. Sauté for another couple of minutes.
- Add milk and bring to a boil. Reduce heat and let simmer for 5-7 minutes, stirring periodically.
- Sprinkle cheese on top and transfer skillet to preheated oven. Bake for 8-10 minutes, until cheese is melted.
- Serve with curshed whole grain tortilla chips, salsa, sour cream, and guacamole (all optional).