One pan mexican skillet

1 cup black beans

1 can rotel diced tomatoes

2 tbsp cumin

cheese of your choice

2.5 tbsp chilli powder

1/2 large onion thinly sliced

1/4 tsp cayenne

1 tsp garlic powder

2 bell peppers thinly sliced

1 zucchini thinly sliced

1 bag of frozen cauliflower rice or 1 package of instant rice

salt and pepper to taste

1 tsp oregano

1 pound of ground beef or turkey/chicken

2 garlic cloves

Step 1

E iron skillet or oven safe pan, add a little oil and sauté the peppers and onion for 5 minutes then add in the garlic.

Step 2

Next move the veggies to one side of the pan and add the ground beef.

Step 3

Break up the meat using the back of the spatula and cook until browned.

Step 4

Add the spices and cook for another 2 minutes then add the black beans, cauliflower or regular rice, and diced tomatoes, stirring to combine.

Step 5

Let it simmer for 10 minutes to allow the rice to cook and flavours to blend together.

Step 6

Turn off the heat and sprinkle shredded cheese on top then transfer to the oven and bake at 400° for 5-10 minutes until cheese has melted.

Step 7

Serve with your fav toppings like cilantro, avocado, and pickled jalapeños