Turkey, zucchini and black beans in a skillet

It’s possible this recipe could become my new favourite! For starters, I’m often on the go, so being able to use just one pot, pan or skillet to create a dish my whole family can enjoy is a winner in my books. However, what I also liked about this meal was that it was: A) diabetic-friendly, B) had delicious flavours and C) only required two steps in the method.

There’s a little bit of spice from the peppers, so if you don’t enjoy those sorts of flavours, just leave them out entirely.

Serves 6

Ingredients

1 tbsp olive oil
500g lean turkey mince
2 medium zucchini, quartered lengthwise and cut into 1.5cm slices
1 medium onion, chopped
2 banana peppers, seeded and chopped
3 garlic cloves, minced
1/2 tsp dried oregano
400g can black beans, rinsed and drained
400g can diced tomatoes, undrained
1 tbsp balsamic vinegar
1/2 tsp salt

Method

1. In a large skillet pan, heat oil over medium-high heat. Add turkey, zucchini, onion, peppers, garlic and oregano and cook for 10-12 minutes or until vegetables are tender and turkey is no longer pink. Break up turkey; drain.
2. Stir in black beans, diced tomatoes, balsamic vinegar and salt. Heat through, stirring occasionally.