15ouncescanned reduced sodium black beansrinsed and drained
1/4teaspoonkosher or sea saltor to taste
1/4teaspooncrushed red pepper flakes
freshly ground pepper to taste
1cupgrated cheeseor to taste (like cheddar and Pepper Jack)
2tablespoonsgreen onionsthinly sliced
light sour cream
hot saucewe love Cholula
Add 1 teaspoon oil to a 12-inch deep skillet or sauté pan (with a lid) and place over medium heat. Add the beef (or turkey) and cook, stirring to break it up, until thoroughly cooked and no longer pink, about 5 minutes. Drain well and transfer the cooked meat to a plate and set aside.
Add remaining 1 teaspoon oil to your empty skillet and return it to the heat. Add the onion and bell pepper. Sauté for 3 to 4 minutes until softened. Add the frozen corn and the zucchini. Cook, stirring for 3 to 4 minutes, or until the zucchini is fork tender. Reduce heat to low and add the black beans.
Return the cooked meat to the skillet but do not stir. Sprinkle the chili powder, cumin, garlic powder, oregano, paprika, salt, crushed red pepper, and black pepper over the meat and stir to combine. Stir in the tomato sauce and water and cook and stir for a minute or two. Sprinkle with the cheese, cover, and cook just until the cheese has melted.
Remove from the heat and keep covered until ready to serve. Sprinkle with green onions just before serving.
Spoon into bowls and add your favorite toppings.
Nutrition information was calculated without optional toppings. Ingredient Notes:
Go with either lean ground beef or turkey - both work really well in this recipe.
Look for low-sodium canned black beans and rinse them well with cool water before draining to significantly reduce the overall sodium level of this meal.
How to Serve:
In bowls with toppings - the quickest, easiest choice.
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