Turkey and Black Bean Taco Skillet

One pan, 35 minutes, and every plate came back empty. This Turkey & Black Bean Taco Skillet is my newest weeknight keeper.

I'm always hunting for dinners that tick three boxes at once: my kids actually eat them, they don't wreck my kitchen, and they line up with the anti-inflammatory way I try to eat most days. That combination is rarer than it should be.

This one nails it. Lean ground turkey, fibre-rich black beans, rice, peppers and onions all cook together in a single skillet, then get finished with melty cheese, fresh cilantro and a squeeze of lime. It's high in protein, high in fibre, naturally gluten-free, and tastes like taco night. A win in my books.

Why you'll love this taco skillet

• One pan, 35 minutes. The rice cooks right in the skillet, so cleanup is minimal.

• Kid-approved. All the taco-night flavour, no assembly required.

• High protein, high fibre. Turkey and black beans keep everyone full and steady.

• Naturally gluten-free. No tortillas needed (just check your labels, see below).

• Anti-inflammatory friendly. Olive oil, beans, peppers, onions, fresh herbs and spices like cumin and smoked paprika.

• Freezer-friendly. Make it once, eat it twice.

If you make this recipe, tag me on Instagram. I love seeing this community cooking together!

Turkey and Black Bean Taco Skillet

prep time: ~10 min | cook time: 35 min | Serves: 4

Ingredients:

• 2 tbsp olive oil

• 1 lb ground turkey

• 3 tbsp (divided) taco seasoning (see homemade version below in notes)

• 1 large onion, diced (approx 1 ½ cups)

• 1 red onion, diced

• 1 cup jasmin rice

• 2 ¼ cups chicken stock or broth

• 1 15oz can black beans, drained and rinsed

• ½ cup marinara sauce

• 4 oz shredded mozzarella cheese

• roughly chopped cilantro

• 1 lime, quartered

• Optional toppings:

• diced avocado

• chopped jalepeño

• sour cream or plain yogurt

Directions:

1. Heat 1 tbsp olive oil in a large lidded skillet over medium heat until shimmering. Add the 1 lb ground turkey and cook, stirring frequently until turkey is cooked browned all over and resembles crumbles. Add 1 ½ tbsp taco seasoning. Stir and remove to a bowl and set aside.

2. In the same skillet, add the remaining 1 tbsp of olive oil. Add the diced onion and the bell pepper and cook, stirring regularly until the onion becomes translucent and the peppers are soft. Add in the remaining taco seasoning.

3. Clear an opening in the center of the skillet and add the 1 cup rice. Toast the rice in the skillet, stirring and mixing with the onion and pepper mixture until incorporated.

4. Add the 2 ¼ cups broth, black beans, and ½ cup marinara sauce and mix well. The rice should be fully covered in liquid. If needed, add up to 1/2 cup additional broth or water to cover. When the liquid is boiling around the sides of the skillet, stir again, cover, reduce the heat to low, and cook until the rice is fluffy and the liquid is mostly absorbed, 15 to 20 minutes. Stir one more time during cooking to prevent sticking.

5. Once the rice is cooked, add back the ground turkey and stir to combine. Sprinkle the mozzarella cheese on top and cover the skillet once again to melt the cheese, about 3 minutes. Remove from the heat.

6. Top with avocado, fresh cilantro, and a lime wedge or any other toppings you love!

   📌 Enjoy and Pin this recipe!

Notes:

• Refrigerate leftovers for up to 4 days or freeze up to 3 months.

• Reheat at 350 degrees for 10-15 minutes. A splash of broth keeps the rice from drying out. Thaw frozen portions in the fridge overnight first.

• Homemade Taco Seasoning: Mix together 2 teaspoons chili powder, 1 1/2 teaspoons cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, 1/2 teaspoon dried oregano, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper in a small bowl.

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