Ingredients
1 pound lean ground turkey1 cup chopped zucchini1/2 cup chopped sweet red pepper2 teaspoons canola oil2 cups cooked rice1 can (15 ounces) black beans, rinsed and drained1 can (14-1/2 ounces) Mexican stewed tomatoes1 can (8 ounces) tomato sauce1/2 teaspoon ground cumin1/4 teaspoon salt1/4 teaspoon pepper1 cup shredded reduced-fat Mexican cheese blendChopped avocado, optional
Preparation
Preheat oven to 350°. In a large cast-iron or other ovenproof skillet, cook turkey over medium heat until no longer pink; drain. Set turkey aside. In the same skillet, saute the zucchini and red pepper in oil until crisp-tender, about 2 minutes.
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. If desired, top with avocado.
