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Add 1 tbsp avocado oil to a large skillet and brown onion and ground turkey until turkey is no longer pink.
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To the same skillet add garlic, green chilis and bell peppers. Sauté until peppers are soft.
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Season with salt, pepper, Lin juice, cumin and chili powder and mix well.
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Add black beans and rice (or quinoa). Stir.
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Add enchilada sauce and mix well. Allow to simmer for 10-15 min on low.
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Top with shredded cheese if desired, greek yogurt, black olives, green onion, cilantro, red peppers or tomatoes. Enjoy!