Ingredients
4 teaspoons olive oil, divided 1 pound ground turkey1 small onion, finely chopped1 jalapeno pepper, seeded and chopped2 garlic cloves, minced3/4 teaspoon ground cumin1/2 teaspoon salt1/4 teaspoon chili powder1/4 teaspoon crushed red pepper flakes1/4 teaspoon pepper3 medium zucchini, spiralized4 plum tomatoes, chopped1 cup frozen corn, thawed1 cup black beans, rinsed and drainedOptional: Chopped fresh cilantro and shredded cheddar cheese
Preparation
In a large nonstick skillet, heat 2 teaspoons olive oil over medium heat. Add turkey, onion, jalapeno and garlic; cook until turkey is no longer pink and vegetables are tender, 8-10 minutes, breaking turkey into crumbles; drain. Stir in seasonings; remove and keep warm. Wipe out pan.
In the same pan, heat remaining olive oil; cook zucchini over medium heat until crisp-tender, 3-5 minutes. Stir in tomatoes, corn, beans and reserved turkey mixture; heat through. If desired, serve with cilantro and cheese.
