Turkey Skillet

Dice onion and bell pepper, mince garlic, and dice zucchini. Drain and rinse black beans. Measure spices into a small bowl.

Heat olive oil in a large 12-inch skillet over medium-high heat. Add onion and bell pepper and cook for 4-5 minutes until translucent. Add garlic and cook 30-60 seconds until fragrant.

Push vegetables to one side, add ground turkey, and break it into an even layer. Cook for 5-7 minutes, breaking up chunks, until fully browned and no longer pink (165°F internal temperature).

Sprinkle spice mixture over the turkey and vegetables. Stir thoroughly and cook for 1 minute, stirring constantly, to toast the spices.

Add diced zucchini, undrained fire-roasted tomatoes, drained black beans, and water or broth. Stir to combine.

Reduce heat to medium-low, cover, and simmer for 5-7 minutes until zucchini is tender but still slightly firm. Uncover and cook 2-3 minutes more to thicken sauce if needed.

Sprinkle shredded cheese over the top, cover for 1-2 minutes until melted. Garnish with fresh herbs and serve with lime wedges.