Directions
- HEATÂ the oil in a large skillet over medium high heat.
- ADD the onions and sauté a few minutes until they start to soften.
- ADDÂ the garlic and cook another minute until fragrant.
- ADDÂ the ground turkey and season it with a pinch of salt and pepper. Cook the turkey until browned, breaking it up with a spatula as it cooks.
- ADDÂ the tomato paste and mix it into the turkey.
- COOK 1-2 minutes and then add the fire roasted tomatoes, water, chili powder, cumin, 1 teaspoon salt, and ¼ teaspoon pepper. Stir to combine.
- STIRÂ in the frozen riced cauliflower and corn (no need to defrost them). Cook 6-7 minutes until the vegetables are cooked.
- STIRÂ in the black beans and about half of the grated Cabot cheese. Simmer another minute until cheese is melted.
- SPRINKLEÂ the remaining half of the Cabot cheese evenly over the skillet and cover with a lid for a minute until melted. Uncover and garnish with avocado slices and cilantro.
- SERVEÂ with Cabot Sour Cream or Greek Yogurt, if desired.