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Preparation Time: 20 minutes
Cooking time: 30 minutes
Serves: 8
If served as eight portions, provides 254 cals, 12g fat (of which 3g saturates), 4g sugar and 0.6g salt per portion.
Ingredients
- 455g (1lb) lean ground turkey
- 1 cup chopped zucchini
- ½ cup chopped sweet red pepper
- 2 tsp canola oil
- 2 cups cooked rice
- 425g (15oz) tinned black beans, rinsed and drained
- 410g (14½oz) tinned Mexican stewed tomatoes
- 225g (8oz) tinned tomato sauce
- ½ tsp ground cumin
- ¼ tsp salt
- ¼ tsp pepper
- 1 cup shredded reduced-fat Mexican cheese blend
- 1 avocado, chopped (optional)
Method
1. Pre-heat the oven to 180°C/Fan 160°C/Gas Mark 4.
2. In a large cast-iron or other ovenproof skillet, cook turkey over medium heat until no longer pink; drain. Set turkey aside.
3. In the same skillet, saute the zucchini and red pepper in oil until crisp-tender, about 2 minutes.
4. Stir in the turkey, rice, beans, tomatoes, tomato sauce, cumin, salt and pepper. Cover and bake for 30 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving.
5. Top with the avocado if desired.
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