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Ground Turkey Skillet with Zucchini, Corn, Black Beans, and Tomato

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  • Author: samahkitchen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Gluten Free

Description

This one-pan ground turkey skillet is packed with protein, fiber, and fresh veggies. It’s a light, flavorful meal that comes together in just 30 minutes—great for meal prep or a quick dinner!


Ingredients

Scale
  • 1 lb ground turkey
  • 1 tbsp olive oil
  • 1/2 small onion, diced
  • 3 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 cup corn (fresh, frozen, or canned, drained)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (14.5 oz) can diced tomatoes (with juices)
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp oregano
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes (optional, for heat)
  • Juice of 1 lime (for brightness)
  • 1/4 cup fresh cilantro, chopped (for garnish)

Optional Toppings:

  • Shredded cheese (cheddar, Monterey Jack, or Cotija)
  • Avocado slices
  • Sour cream or Greek yogurt
  • Tortilla chips or rice for serving

Instructions

  1. Cook the Turkey:

    • Heat olive oil in a large skillet over medium heat.
    • Add ground turkey and cook for 5-6 minutes, breaking it apart, until browned.
  2. Sauté the Aromatics:

    • Add onion and garlic. Sauté for 2-3 minutes until softened.
  3. Add the Veggies & Seasonings:

    • Stir in zucchini, corn, black beans, and diced tomatoes (with juices).
    • Add chili powder, cumin, smoked paprika, oregano, salt, black pepper, and red pepper flakes.
    • Stir to combine and let cook for 8-10 minutes, stirring occasionally.
  4. Finish & Serve:

    • Remove from heat and stir in lime juice and fresh cilantro.
    • Serve hot with tortilla chips, rice, or in taco shells!

Notes

Want more heat? Add a diced jalapeño or extra red pepper flakes.

Make it low-carb: Serve over cauliflower rice or in lettuce wraps.

Storage: Keeps well in the fridge for 4 days or freezes for 3 months.