Taco night is a necessity in many homes, including ours, each week; however, sometimes I want something a bit more nourishing than the traditional beef, cheese, and salsa bowls. That’s where this Turkey and Black Bean Taco Skillet comes in. Packed with 38 grams of protein and 10.5 grams of fiber, this skillet is both comforting and nutritious. Featured in my 2026 back-to-school budget-friendly dinner plan highlighting 5 easy weeknight dinners for busy school nights.

turkey and black bean skillet topped with sour cream, cilantro, avocado, cheese, and salsa

overhead shot of ingredients including turkey, onion, beans, cheese, taco seasonings, etc

Turkey and Black Bean Taco Skillet Ingredient Notes:

Ground turkey: Ground turkey is a lean source of protein that cooks very quickly in the skillet. It absorbs the flavors of the seasonings around it, making it perfect for a high-flavor meal like this one. You can also swap for ground beef, but note the macros will be slightly different.

Black beans: Black beans are a great source of fiber and protein! To up to protein from about 38g per serving to about 45g per serving, double the black beans! You can also add a can of cannellini beans or chickpeas instead.

Marinara sauce: I like to use a plain marinara sauce with simple ingredients like crushed tomatoes, olive oil, and garlic to avoid any additional seasoning or herbs in this taco skillet. You can also swap for salted tomato puree.

Toppings: The beauty of taco night is that you can use whatever toppings you have on hand like sour cream, pickled jalapenos, salsa, or avocado. I like to opt for low-fat greek yogurt to add even more protein!

ground turkey cooked in pan with taco seasonings

rice added to skillet with onions and green bell pepper cooked in taco seasoning

liquid and beans added to skillet with onions and peppers and rice

skillet after rice has soaked up the liquid and fully cooked

Turkey and Black Bean Taco Skillet

Recipe by Jenn Lueke

4.7 from 3 votes

Servings

–

servings

Prep time

minutes

Cook time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

2 tablespoons olive oil, divided
1 pound 93% lean ground turkey
1 -ounce taco seasoning packet (3 tablespoons), divided (see notes for homemade taco seasoning recipe)
1 large yellow onion, diced (about 1 1/2 cups)
1 green bell pepper, cored and diced (about 1 cup)
1 cup uncooked jasmine rice, rinsed
2 1/4 cups low-sodium vegetable broth (can substitute chicken or beef broth)
15.5 -ounce can black beans, drained and rinsed
1/2 cup marinara sauce (can substitute salted tomato puree)
4 ounces shredded mozzarella
roughly chopped cilantro leaves
1 lime, quartered
optional toppings: diced avocado, pickled jalapeños, salsa, sour cream or yogurt… whatever you like!

Directions

Heat one tablespoon of olive oil in a large, deep, lidded skillet over medium heat until shimmering.
Add the ground turkey and cook, stirring often and breaking into small crumbles until browned all over, 6 to 8 minutes. Mix in half of the taco seasoning (1 1/2 tablespoons) and continue cooking until fragrant, another 1 to 2 minutes. Remove the turkey from the skillet and set aside in a bowl.
In the same skillet, heat the remaining tablespoon of olive oil. Add the onion and pepper and cook, stirring occasionally, until the onion is translucent and lightly browned and the peppers are tender, 6 to 8 minutes. Stir in the remaining taco seasoning.
Clear an opening in the center of the skillet and add the rice. Toast the rice in the skillet, stirring and mixing with the onion and pepper mixture until incorporated.
Add the broth, black beans, and marinara sauce and mix well. The rice should be fully covered in liquid. If needed, add up to 1/2 cup additional broth or water to cover. When the liquid is boiling around the sides of the skillet, stir again, cover, reduce the heat to low, and cook until the rice is fluffy and the liquid is mostly absorbed, 15 to 20 minutes. (Note: I recommend stirring a few times as the rice cooks, especially if you have a gas stove, to prevent sticking).
Once the rice is cooked, add back the ground turkey and stir to combine. Sprinkle the mozzarella cheese on top and cover the skillet once again to melt the cheese, about 3 minutes. Remove from the heat.
Top with chopped cilantro leaves and divide among four plates. Serve each plate with a lime wedge and top with any desired additional toppings.

Notes

Store it: Refrigerate in a sealed container for up to 4 days or freeze for up to 3 months.
Reheat it: Bake at 350ºF until warm, 10 to 15 minutes or microwave until warm, about 3 minutes. From frozen, thaw in the refrigerator for at least 8 hours, or overnight. Bake at 350ºF until warm, 10 to 15 minutes, or microwave until warm, about 3 minutes.
Homemade taco seasoning: Mix together 2 teaspoons chili powder, 1 1/2 teaspoons cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, 1/2 teaspoon dried oregano, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper in a small bowl.