Servings: 4-6 (8 cups total) 1x
Scale
Ingredients
- 2 teaspoons avocado oil
- 1 medium sweet potato, peeled and cut into ½-inch cubes (about 2 cups)
- 1 small zucchini, diced (about 1 cup)*
- 1 medium red bell pepper, diced (about 1 cup)
- 1 small red onion, diced (about 1 cup)
- 4 garlic cloves, minced (about 2 teaspoons
- 1 lb lean ground beef*
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can fire-roasted tomatoes
- 1 cup frozen corn
- 1 packet taco seasoning (or 3 tablespoons of homemade taco seasoning)
- 1 cup Mexican-style or monetary jack shredded cheese blend
- Optional for garnish: ⅓ cup chopped fresh cilantro, 3-4 sliced green onions
Instructions
- In a large skillet over medium-high heat, add the avocado oil and swirl to coat the bottom of the pan.
- Add the diced sweet potato and cook, while stirring occasionally, for 4-5 minutes.
- Add the zucchini, bell pepper, onion, and garlic; cook for an additional 3-4 minutes, or until the vegetables are slightly tender.
- Move the vegetables to one side of the skillet and place the ground beef on the other side of skillet.
- Cook the beef for 7-9 minutes, breaking it into small pieces as it cooks. Drain any excess grease after the ground beef is cooked through.
- Reduce the heat to medium-low and add the black beans, tomatoes (with juice), frozen corn, and taco seasoning. Stir everything together.
- Sprinkle the shredded cheese over top, place the lid on the skillet, remove from heat, and let the cheese melt for about 2 minutes.
- Remove lid, add desired garnishes, then serve.
Notes
*Can use yellow squash in place of small or medium zucchini, and follow the recipe as normal.
**Can use lean ground turkey in place of ground beef. When cooking, drain any excess fat just as you would with beef.
Nutrition Information
- Serving Size: 1/6 of recipe
- Calories: 379
- Fat: 10 g
- (Sat Fat: 5 g)
- Sodium: 925 mg
- Carbohydrate: 27 g
- (Fiber: 8 g
- Sugar: 11 g)
- Protein: 28 g
- Cholesterol: 62 mg