Santa Fe Turkey and Zucchini Skillet

Santa Fe Turkey and Zucchini Skillet

1 lb ground turkey
2 medium-sized or one large Zucchini, quartered and sliced 3/4 inch
1/2 onion, chopped
1 tbsp tomato paste
1 can black beans, drained and rinsed
1 can corn, drained
1 large tomato, diced
1 jalapeno, seeded and finely diced
1 tbsp minced garlic
3 tbsp fresh cilantro, chopped (plus more for garnish)
1 tbsp cumin
1 tbsp chili powder
1 tsp salt
1 tsp seasoned pepper
1/2 cup chicken stock or broth
shredded cheese
lime wedges

Spray a large skillet over high heat with oil and brown the turkey. Cook breaking the meat up until the turkey is cooked through, about 5 minutes. Push the meat to the side, add the onion and tomato paste and cook 1 minute. Stir in spices: cumin, chili powder, salt and pepper. Add the black beans, corn, tomato, jalape├▒o, garlic, cilantro, tomato stir well and add chicken broth. Bring to simmer. Add the zucchini, stir. Mix and cover, cook low 4 to 5 minutes or until the zucchini is tender crisp. Top with cheese of choice and serve with lime wedges and more cilantro if desired.