Ingredients
Vegetables
- 1 medium zucchini, grated (about 1½ cups)
- 1 medium yellow onion, diced small (about 1½ cups, frozen optional)
- 3 medium bell peppers, cut into ¼ inch strips (about 4 cups, frozen optional)
- 4 cloves garlic, minced
Meat & Beans
- 1 pound lean ground turkey
- 14 ounces canned cannellini beans or great northern beans, drained and rinsed
Oils & Fats
- 1 tablespoon avocado oil or extra virgin olive oil
- 2 ounces cream cheese
Spices & Seasonings
- 1 teaspoon kosher salt, divided
- ½ teaspoon ground black pepper
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika or regular paprika
- 1 teaspoon dried oregano
Other
- 2 tablespoons tomato paste
- ½ cup salsa
- 1 tablespoon lime juice (about ½ a lime)
- ½ cup chopped fresh cilantro
Instructions
- Heat the oil: Warm the avocado or olive oil in a large skillet over medium-high heat until hot and shimmering.
- Sauté vegetables: Add the diced onions, grated zucchini, and sliced bell peppers to the skillet. Season with ½ teaspoon kosher salt. Cook, stirring occasionally, for about 7 minutes until the zucchini’s moisture has evaporated and the vegetables soften.
- Cook the turkey and spices: Push the vegetable mixture to one side of the skillet. Add the ground turkey to the empty side. Season the turkey with the remaining ½ teaspoon salt, black pepper, chili powder, cumin, smoked paprika, and oregano. Using a wooden spoon, break apart the meat and cook for 5 to 6 minutes until the turkey is mostly cooked through.
- Add beans, garlic, and tomato paste: Mix the beans, minced garlic, and tomato paste into the skillet with the meat and veggies. Stir well and cook for another 1 to 2 minutes until the turkey is completely cooked through and the mixture is well combined.
- Incorporate salsa and cream cheese: Reduce heat to low, then stir in the salsa and cream cheese. Continue to stir until the cream cheese has melted smoothly into the skillet mixture.
- Finish with lime and cilantro: Remove the skillet from heat. Stir in lime juice and chopped cilantro. Taste the fajita mixture and adjust seasoning with additional salt and pepper if needed.
- Serve: Scoop the fajita skillet onto plates or warm tortillas and enjoy a hearty, flavorful meal.
Notes
- Using frozen onions and peppers can save prep time without sacrificing flavor.
- For a spicier dish, add diced jalapeños or a pinch of cayenne pepper with the spices.
- This dish pairs well with warm corn or flour tortillas for traditional fajitas.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- For a dairy-free version, omit the cream cheese or substitute with a dairy-free cream cheese.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Low Fat
