Description
A quick one-pan dinner packed with black beans, spinach, salsa, and bold taco flavor.
Ingredients
- 1 tablespoon olive oil
- 1 medium white onion, finely diced
- 1 tablespoon tomato paste
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 pound ground turkey
- 2 cups sweet potatoes, peeled and cut into 1/2 inch cubes
- 1 can black beans, drained and rinsed
- 15 ounces chunky salsa
- 2 cups baby spinach
- 1/2 cup shredded cheddar cheese
- 1 avocado, diced
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the olive oil in a large skillet over medium high heat.
- Add the onion, tomato paste, chili powder, garlic powder, cumin, oregano, and salt. Cook for 2 to 3 minutes until the onion softens and the spices become fragrant.
- Add the ground turkey and cook for 6 to 7 minutes, breaking it apart with a spoon, until browned and fully cooked. The turkey should reach an internal temperature of 165 degrees F.
- Stir in the sweet potatoes, black beans, and salsa until evenly combined.
- Cover the skillet and cook for 12 to 14 minutes, stirring occasionally, until the sweet potatoes are fork tender.
- Remove the lid and stir in the baby spinach until wilted.
- Sprinkle the cheddar cheese evenly over the top and cover for 2 to 3 minutes until melted.
- Remove from heat and let the skillet rest for 5 minutes.
- Serve warm topped with diced avocado, chopped cilantro, and fresh lime wedges.
Notes
- Cut the sweet potatoes into evenly sized cubes so they cook quickly and evenly in the skillet.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican-inspired