Turkey Taco Skillet

Give me all the less than 30 minute 1 pan meals PLEASE! Another recipe with ingredients I had on hand plus lots of room to add your own extras and garnishes! A light hand with seasonings to ward of reflux and adding a little cinnamon to the mix for some extra warmth to the dish. If you've not thought of cinnamon in a mexican dish before, you're in for a welcome surprise!

Serves 4

1 lb 93% lean organic ground turkey

1 Tbs extra virgin olive oil

3/4 cup black beans, drained and rinsed

3/4 cup fresh or frozen corn

1 cup cooked brown rice (give Trader Joe's 3 minute frozen a try!)

3/4 tsp cumin

3/4 tsp paprika

1/2 tsp cinnamon

1 tsp sea salt plus more to taste

Sliced avocado and coconut yogurt to top!

Fresh chopped cilantro, lime zest, black olives optional additions

In large skillet warm oil over medium high heat and cook ground turkey for several minutes until no longer pink. Mix in seasonings when turkey nearing doneness, may need to add a couple Tbs water to keep moist and infuse flavors.

Add in beans, corn and rice. Simmer a few minutes until warmed through.

Top with garnishes and enjoy!

Notes: Grape tomatoes are a less acidic variety and may be an optional topping!