Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Pepper and Ground Turkey Fajita Skillet with Beans Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 6 reviews

A flavorful and colorful Pepper and Ground Turkey Fajita Skillet cooked with tender bell peppers, zucchini, and beans, seasoned with a blend of spices and finished with creamy cheese, fresh lime juice, and cilantro. Perfect for a quick, nutritious, and versatile meal that can be served in tortillas, over rice, or as a nacho topping.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 1 medium zucchini, grated (about 1½ cups)
  • 1 medium yellow onion, diced small (about 1½ cups, frozen can be used)
  • 3 medium bell peppers, cut into ¼ inch strips (about 4 cups, frozen can be used)
  • 4 cloves garlic, minced
  • ½ cup chopped fresh cilantro

Proteins & Beans

  • 1 pound lean ground turkey
  • 14 ounces canned cannellini beans or great northern beans, drained and rinsed

Oils & Fats

  • 1 tablespoon avocado oil or extra virgin olive oil
  • 2 ounces cream cheese

Spices & Seasonings

  • 1 teaspoon kosher salt, divided
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika or regular paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon ground black pepper

Other

  • 2 tablespoons tomato paste
  • ½ cup salsa
  • 1 tablespoon lime juice (about ½ a lime)

Instructions

  1. Heat the oil: Warm 1 tablespoon of avocado oil or olive oil in a large skillet over medium-high heat until hot.
  2. Cook the vegetables: Add diced onions, grated zucchini, and sliced bell peppers to the skillet. Season with ½ teaspoon kosher salt and cook for about 7 minutes until the zucchini’s moisture evaporates and the veggies soften.
  3. Cook the turkey and spices: Push the vegetables to one side of the skillet. Add ground turkey to the empty side, then season with the remaining ½ teaspoon salt, black pepper, chili powder, cumin, smoked paprika, and oregano. Break apart the meat with a spoon and cook for 5 to 6 minutes until almost fully cooked through.
  4. Add beans, garlic, and tomato paste: Stir in the drained beans, minced garlic, and tomato paste, combining everything together. Cook for an additional 1 to 2 minutes until the turkey is fully cooked and flavors meld.
  5. Incorporate salsa and cream cheese: Lower heat to low, then stir in salsa and cream cheese. Continue stirring until the cream cheese melts completely into the mixture, creating a creamy texture.
  6. Finish with lime and cilantro: Remove the skillet from heat, stir in fresh lime juice and chopped cilantro. Taste and adjust seasoning as needed with more salt and pepper.
  7. Serve: Enjoy the fajita skillet spooned over rice, wrapped in tortillas, scooped with tortilla chips, stuffed into baked sweet potatoes, or as a delicious nacho topping.

Notes

  • Using frozen diced onions and bell peppers can save prep time.
  • For a dairy-free version, omit the cream cheese or substitute with a vegan cream cheese.
  • Adjust chili powder and paprika amounts to suit your preferred spice level.
  • This dish is versatile and can be served in various ways, including as a taco filling, over grains, or in loaded baked potatoes.
  • Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 2 months.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Skillet Meal
  • Method: Stovetop
  • Cuisine: Mexican-inspired
  • Diet: Low Fat

Find it online: https://recipeteach.com/pepper-and-ground-turkey-fajita-skillet-with-beans-recipe/