Aggie's Kitchen

Taco Turkey & Black Bean Rice Bowls

Taco Turkey & Black Bean Rice Bowls || Aggie's Kitchen

One thing I’m quickly learning these days is that the more prep I do as far as meals go, the smoother dinnertime is during the week. For instance, when you find yourself with some time to spare over the weekend (or while you are in the kitchen already cooking up something else), go ahead and cook up some brown rice to put in the fridge ready to go for another meal. I’ve been trying to do that each week and because I did last week, for instance, these Taco Turkey and Black Bean Rice Bowls were a breeze to pull together for dinner.

Normally a pound of ground turkey doesn’t go very far for my hungry family of 5. I stretched it a bit by bulking it up with black beans, chopped red pepper and onion as it was browning. Four out of 5 of us love black beans so adding them to our taco meat is always a more economical (and healthier) option in my book.

Your favorite brown rice will work for these Taco Turkey and Black Bean Rice Bowls, but I like to add an extra boost of nutrition by using my favorite sprouted rice and quinoa blend that I have picked up at Costco in the past (unfortunately I didn’t see it last couple trips to Costco, but I’m hoping it comes back.). These rice bowls make great leftovers for lunch too!

Taco Turkey & Black Bean Rice Bowls || Aggie's Kitchen

Print Recipe

Taco Turkey & Black Bean Rice Bowls

Yield: 4-6 servings

Ingredients:

  • 1 teaspoon olive oil
  • 1 lb lean ground turkey
  • 1 red bell pepper, chopped
  • 1 onion, chopped
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 can Bush's Black Beans, rinsed and drained
  • 1 cup salsa

For the rice bowls:

  • 2 cups cooked brown rice
  • sliced avocado
  • shredded lettuce
  • chopped tomato
  • plain Greek yogurt or sour cream
  • hot sauce
  • extra salsa

Directions:

  1. Heat olive oil in a large nonstick skillet over medium high heat. Add your ground turkey to pan and break up with a wooden spoon.
  2. As your ground turkey is browning, add your bell pepper, onion and spices to the meat mixture. Continue to cook for about 5-7 minutes until veggies are softened and turkey is cooked through.
  3. Add black beans and salsa to turkey mixture and gently stir to combine. Turn off heat.
  4. Build your rice bowls by adding a scoop of brown rice to your bowl, then topping with turkey and black bean mixture. Add toppings of choice but I love to add shredded lettuce, chopped tomato, avocado, Greek yogurt and hot sauce.

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12 Responses to “Taco Turkey & Black Bean Rice Bowls”

  1. Liz @ The Lemon Bowl posted February 18, 2015 at 7:24 am

    We are soul sisters! I’ve been eating something similar for lunch all week except I’ve been eating the turkey/bean mixture over a cabbage slaw. So freaking good!!

  2. Erica posted February 18, 2015 at 8:03 am

    Making! Early prep makes my life SO much easier! And anything Mexican-flavored gets two thumbs up!!

  3. Sandy @ ReluctantEntertainer posted February 18, 2015 at 9:57 am

    Aggie, this looks so good. I just may make it for dinner tonight. Love the combo! Happy Wed., friend!

  4. Karen @ On the Banks of Salt Creek posted February 18, 2015 at 12:22 pm

    Yes, a pound of hamburger just doesn’t fill up my three guys. Years ago I started adding a can of black bean to our pound of taco meat. Excellent. Everyone loves it, it stretches farther and is healthier.

    This looks really good. I’ll give it a try and I’m sure it will end up in the regular rotation.

  5. Jenny Flake posted February 18, 2015 at 2:38 pm

    Great rice bowls!…love all the healthy, hearty flavors 😀

  6. Christina @ The Beautiful Balance posted February 18, 2015 at 4:28 pm

    I love quick and easy recipes like this. I’m with you on the meal prep, dinner can be thrown together so quickly when I prep ahead of time!

  7. Kristen posted February 18, 2015 at 9:02 pm

    This is my favorite kind of meal! So so so good!

  8. Julia posted February 19, 2015 at 10:54 am

    I totally agree about meal prep during the weeks! When it hits 4pm my kids get very needy so it is key to have things ready to go for dinner. I also really like your idea of bulking up the ground turkey with the black beans. Added protein and flavor too! Love this meal!

  9. Aaron Gould posted August 27, 2016 at 3:35 pm

    Great dish, very tasty

  10. Catherine Burke posted January 5, 2017 at 8:24 pm

    Just made these for a meal prep – SO good! I added a dash of pepper and used a hot salsa for that extra spicy kick of flavor. 10/10!

    • Aggies Kitchen posted January 6, 2017 at 12:39 pm

      yay! Thanks so much for the feedback, happy you enjoyed them!

  11. John Ferguson posted February 11, 2017 at 8:58 pm

    Has anyone out there ever used Jasmin Rice instead of brown? Was just curious … wasn’t sure if that kind of rice went well with mexican style dishes…

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