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Overhead view of a white bowl with rice, turkey and black bean mix, corn, avocado slices and lime yogurt

Skillet Turkey and Black Bean Burrito Bowls with Lime Yogurt

Skillet turkey and black beans over rice with cheddar, avocado and lime yogurt. 48 g protein per bowl, ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: American, American comfort, Tex-Mex, Italian-American
Calories: 671
Ingredients Method Notes

Ingredients
  

Rice
  • 200 g long-grain white rice (1 cup plus 2 tbsp); rinsed in a sieve
  • 360 ml water (1 1/2 cups)
  • 1/4 tsp kosher salt
Turkey and bean mix
  • 1 tbsp olive oil
  • 1 yellow onion medium (about 150 g); diced
  • 3 cloves garlic minced
  • 450 g 93% lean ground turkey (1 lb)
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 3/4 tsp kosher salt
  • 1 tbsp tomato paste
  • 2 cans canned black beans (425 g / 15 oz each); drained and rinsed, about 500 g drained
  • 150 g frozen corn (1 cup); thawed
  • 120 ml water (1/2 cup)
Lime yogurt
  • 200 g plain nonfat Greek yogurt (3/4 cup)
  • 2 limes zest and juice of 1 for the yogurt, the other cut into wedges
  • 1 pinch kosher salt
Toppings
  • 100 g sharp cheddar (1 cup); shredded
  • 1 ripe avocado large; sliced just before serving
  • 120 g salsa (1/2 cup)
  • 15 g fresh cilantro (1/4 cup); chopped

Method
 

  1. Rinse the rice in a fine-mesh sieve until the water runs mostly clear. Dice the onion, mince the garlic, drain and rinse the beans, and chop the cilantro.
  2. Combine the rice, 360 ml water and 1/4 tsp salt in a 3-quart / 2.8 L saucepan and bring to a boil. Cover, drop the heat to low and cook for 15 minutes. Take it off the heat and leave it covered while you cook the turkey, then fluff with a fork.
  3. Heat the oil in a 30 cm / 12-inch deep skillet over medium-high heat for 2 minutes. Cook the onion for 4 minutes, stirring, until soft with golden edges. Add the garlic and stir for 30 seconds.
  4. Add the turkey and break it into small crumbles with a wooden spoon. Cook for 7 to 8 minutes until no pink remains and it reads 165 F / 74 C. Stir in the chili powder, cumin, paprika, 3/4 tsp salt and tomato paste, and cook for 1 minute until fragrant and the paste darkens.
  5. Add the beans, corn and 120 ml water. Simmer over medium heat for 5 minutes, stirring now and then, until the beans are hot and most of the liquid has cooked down. Taste and add a pinch more salt if needed.
  6. Stir the plain nonfat Greek yogurt, the zest and juice of 1 lime, and a pinch of salt in a small bowl. Divide the rice among 4 bowls, about 150 g each, and top with the turkey and bean mix. Add the cheddar, sliced avocado, salsa, cilantro and a spoonful of lime yogurt, and serve with lime wedges.

Notes

  • Rinse the rice until the water runs mostly clear so the grains stay separate.
  • Take the turkey to 165 F / 74 C and no higher.
  • Shred cheddar from a block if you can, since it melts smoother than bagged.
  • Portion all toppings before the turkey finishes so assembly takes under 5 minutes.