1(15 ounce)can of black beans,, rinsed and drained
1(14.5 ounce)can of diced fire roasted tomatoes
1/4 cupjarred salsa
1/2 cup rinsed quinoa
1/2cupshredded Monterey Jack cheese
1/2 cupshredded cheddar cheese
cilantro, , for garnish
Spray a large skillet generously with cooking spray and heat over medium-high heat. When the skillet is hot add in the diced onion and cook for about 2 minutes until it starts to soften. Add in the ground turkey and minced garlic and cook until the meat is almost cooked through, breaking it up into crumbles with a spoon as it cooks. Stir in all the spices and the diced green chiles, cooking for another minute. Add in the black beans, corn, fire roasted tomatoes, salsa and quinoa, stirring until everything is combined.
When the mixture starts to bubble add in the water, cover the skillet with a lid and lower the heat to medium-low. Simmer for about 20-25 minutes or until the quinoa is cooked, it should still have a slight bite to it, but not be hard and crunchy.
Sprinkle the shredded cheese on top and cover with the lid cooking until the cheese is melted. Serve as is, in tortillas for tacos, or on top of your favorite greens.
STORAGEStore leftovers in a sealed container in the refrigerator for up to 3 days. Freeze for up to 3 months. Thaw before reheating on the stovetop or in the microwave.