Looking for something different to make for dinner! Healthy and easy is always a good choice!
Total: 40 min
Prep: 10 min
Cook: 25 min
Yield: 4 servings
1 cup rice; white or brown
2 cups water
1 pound lean ground turkey
1 tablespoon cumin
1 tablespoon taco seasoning
Salt and freshly ground black pepper
1 teaspoon olive oil
2 cups butternut squash, peeled, seeded and diced
1 1/2 cup broccoli florets
One 15-ounce can no-sodium-added black beans
One 10-ounce can enchilada sauce
1/2 cup salsa
Suggested toppings: chopped fresh cilantro, diced avocado, shredded cheese, lime juice
Cook 1 cup rice either on the stove according to package directions or in a rice cooker. Fluff with a fork and set aside.
Meanwhile, in a large skillet, cook the ground turkey over medium heat, breaking it up with a wooden spoon, until cooked through and browned, about 5 minutes. Sprinkle with some salt and pepper, cumin and taco seasoning. Transfer to a bowl and set aside. Drain the excess fat and wipe the pan clean.
Heat the oil in the same pan over high heat, then add the squash and cook, stirring occasionally, until browned and softened, 8 to 10 minutes. Add the broccoli and cook, 3 to 5 minutes more. Add the turkey, beans, enchilada sauce and salsa and stir until all the ingredients are well combined.
Serve with the rice and top with suggested toppings as desired.
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