Name: Black bean and corn dip
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 3.5 oz 99% lean ground turkey; 1/2 cup canned black beans, drained and rinsed; 1/3 cup frozen corn; 1/2 cup salsa; 1 1/2 tsp lime juice; 1/4 cup fresh cilantro, chopped; 3/4 tsp ground cumin; 1/4 tsp garlic powder; 1/4 tsp salt; 2 corn tortillas, cut into 6 wedges each; 8 olive oil cooking sprays

Instructions

Prep 15 min · Cook 0 min

Place a non-stick skillet over medium heat. Lightly coat both sides of the tortilla wedges with cooking spray. Arrange them in a single layer in the pan and toast for 2 to 3 minutes per side until stiff and lightly golden. Remove to a plate to cool and crisp further. Done when chips are stiff and golden.
Heat a 12-inch skillet over medium-high heat and coat with a light layer of cooking spray. Add the ground turkey, cumin, garlic powder, and salt. Cook, breaking the meat into very small crumbles, until browned and cooked through, about 5 minutes. Done when meat is browned and cooked through, 165°F.
Stir the black beans, frozen corn, and salsa into the skillet with the turkey. Reduce heat to medium and simmer until the corn is tender and the flavors are combined, about 4 minutes. Stir in the lime juice and remove from the heat.
Transfer the warm turkey and bean dip to a wide bowl. Sprinkle with chopped cilantro and serve with the crispy tortilla chips on the side for scooping.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More lunch recipes