One-Skillet Southwestern Turkey and Bean Warm-Up

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 12 oz frozen bell pepper and onion blend directly from the freezer and pan-fry for 3 minutes until slightly charred and thawed.

Push the vegetables to the side of the skillet. Add 1 lb raw ground turkey to the empty side of the pan. Cook, breaking it up with a wooden spoon, for 5 minutes until browned and completely cooked through.

Drain 15 oz canned black beans. Add the drained beans, 1.5 tbsp chili powder, 1 tsp salt, and 1/2 tsp black pepper to the skillet, stirring everything together to combine.

Reduce the heat to medium-low and cook for 2 to 3 minutes until the black beans are hot and the flavors are well blended. Remove the skillet from the heat.

Warm 8 corn tortillas by placing them directly in a dry skillet over medium-high heat for 30 seconds per side until soft. Serve the warm turkey and bean mixture spooned into the tortillas.