Step 1

Add extra virgin olive oil to a large skillet and bring to medium heat. Add the red onion, bell peppers, garlic, salt and pepper. Stir and cook 5-7 minutes until the veggies are almost soft.

Step 2

Add the ground turkey to the skillet with the cumin, smoked paprika and coriander then use a spatula to break up the meat as it cooks. Cook another 5-7 minutes until the meat is browned.

Step 3

Drain the black beans and rinse in a colander. Add the beans and salsa to the skillet. Stir and cook another 2-3 minutes to heat the beans.

Step 4

Serve immediately with optional toppings recommended in the blog post. Store leftovers in the refrigerator up to 5 days.