Ingredients
1 tablespoon olive oil1 package (20 ounces) lean ground turkey2 medium zucchini, quartered lengthwise and cut into 1/2-inch slices1 medium onion, chopped2 banana peppers, seeded and chopped3 garlic cloves, minced1/2 teaspoon dried oregano1 can (15 ounces) black beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained1 tablespoon balsamic vinegar1/2 teaspoon salt
Preparation
In a large skillet, heat oil over medium-high heat. Add turkey, zucchini, onion, peppers, garlic and oregano; cook 10-12 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles; drain. Stir in remaining ingredients; heat through, stirring occasionally.
