Turkey and Bean Skillet

Directions

• I love onions, so I tend to go onion heavy and use 2 yellow onions. This recipe is flexible, so use the amount and type of onion that matches your taste preferences! Chop the onion, and then add it to a medium or large skillet with the oil and a pinch of salt. Turn on the burner to medium heat and sauté until translucent.
• While the onion is sautéing, prepare other ingredients. Mince your garlic, chop the cilantro, slice the green onions, and chop or mince the jalapeño, if using. Depending on how much of a bite you like, add the garlic, green onions, and jalapeño earlier or later on in the sautéing of the (yellow) onions. Reserve some of the green part of the green onions to garnish, if desired. Cilantro stems are tender and can easily be added to the skillet for extra flavor instead of throwing them away.
• After the onion is translucent, add 1 tsp ground cumin and stir, letting cook for 1-2 minutes or until fragrant. This could also be a good time to add the garlic if you have not yet done so. Then, add in the meat with another pinch of salt (if using seasoned meat, use less salt accordingly) and cook through.
  Food safety note: turkey should reach at least 165 degrees F (74 degrees C).
• If using canned beans, drain and rinse. When the turkey is cooked or nearly cooked, add in corn, beans, and cilantro stems, if using. Heat through and ensure turkey is fully cooked. Stir in cilantro leaves and smoked paprika, reserving some cilantro for topping if you like. Taste for flavoring and adjust as needed. Remember that you will be adding a salty cheese, so avoid over-salting.
• Serve hot, topping with crumbled feta or other cheese and garnishing with green onion and cilantro if desired.