Mexican Turkey Skillet

• 1 pound lean ground turkey
• 1 cup chopped zucchini
• 1/2 cup chopped sweet red pepper
• 2 teaspoons canola oil
• 2 cups cooked rice
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14-1/2 ounces) Mexican stewed tomatoes
• 1 can (8 ounces) tomato sauce
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded reduced-fat Mexican cheese blend
• Chopped avocado, optional

1. In a large nonstick 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.
2. Stir in the turkey, rice, beans, tomatoes, tomato sauce, cumin, salt and pepper. Cover and bake at 350u0b0 for 30 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving. Garnish with avocado if desired.

turkey, zucchini, sweet red pepper, canola oil, rice, black beans, tomatoes, tomato sauce, ground cumin, salt, pepper, avocado

Taken from www.tasteofhome.com/recipes/mexican-turkey-skillet/ (may not work)