Turkey Taco Skillet

I’ve probably made a hundred iterations of the bean-salsa-corn combo over the years, and yet I still keep making more. Why? Because it never stops being delicious, it’s super versatile, and I love making new versions to fit new different lifestyles. This Turkey Taco Skillet version is super fast (unlike the original Slow Cooker Taco […]

The post Turkey Taco Skillet appeared first on Budget Bytes.

I’ve probably made a hundred iterations of the bean-salsa-corn combo over the years, and yet I still keep making more. Why? Because it never stops being delicious, it’s super versatile, and I love making new versions to fit new different lifestyles. This Turkey Taco Skillet version is super fast (unlike the original Slow Cooker Taco Chicken Bowls), it doesn’t include rice  (unlike the Southwest Chicken Skillet), and is every bit as delicious. This version literally takes about 15-20 minutes, you can serve it several different ways, and is a great make-ahead, stock-your-freezer type recipe!

Ground Turkey Taco Skillet

Turkey Taco Skillet next to tortilla chips, toasted corn tortillas, and a bowl of sour cream

How to Serve Turkey Taco Skillet

My favorite thing about this recipe is that you can do so many different things with it. The most obvious use for this delicious skillet mix is to use it as a taco filling. Simply toast some tortillas, add a scoop of this turkey taco filling, and top with whatever you fancy (cheese, sour cream, pickled red onions, cilantro, jalapeños, etc.)

Another option is to use it for taco salads. Just fill a bowl with your favorite greens, top with the ground turkey taco mixture, and add any extra toppings you might like.

But my favorite? I love to just scoop it up with some tortilla chips and call that a meal. 😅

You can also make a bowl meal with a bed of rice, stuff this into a burrito, or put it inside a folded over tortilla with cheese and toast it up in a skillet for some quesadillas. And I’m sure there are other great ways to use this mix, as well.

Can I Substitute the Turkey?

Yep! This recipe works just as well with ground beef or ground chicken. 

Can I Substitute the Diced Tomatoes with Green Chiles?

Yes, you can substitute that, too! (See? This recipe is so versatile.) If you don’t have access to Rotel or canned diced tomatoes with green chiles, you can either use 1.5 cups red salsa, or a can of plain diced tomatoes plus a 4oz. can of diced green chiles.

How to Freeze Turkey Taco Skillet

Chill your turkey taco skillet mixture in the refrigerator overnight, then transfer to quart-sized freezer bags (I would do this in 1-2 serving sized portions), label and date the bag, then freeze for up to 3 months. To reheat, either thaw in the refrigerator overnight, or cut away the bag, place the frozen mixture in a skillet, add a couple tablespoons of water, and heat over low with a lid, stirring occasionally as soon as it loosens up enough to stir. Or just pop it in the microwave and use the defrost then heat functions. :)

Close up of some turkey taco skillet being scooped up by a tortilla chip

 

Turkey Taco Skillet

This easy and versatile Turkey Taco Skillet takes about 20 minutes to make, is freezer friendly, and can be served several different ways.

Taco Seasoning*

  • 1 Tbsp chili powder ($0.30)
  • 1 tsp smoked paprika ($0.10)
  • 1 tsp cumin ($0.10)
  • 1/4 tsp cayenne pepper (optional) ($0.02)
  • 1/2 tsp dried oregano ($0.03)
  • 1/2 tsp salt ($0.01)
  • 1/4 tsp freshly cracked pepper ($0.02)

Taco Skillet

  • 1 Tbsp cooking oil ($0.08)
  • 1 lb. ground turkey ($3.99)
  • 1 yellow onion ($0.32)
  • 1 10oz. can diced tomatoes with green chiles ($0.45)
  • 1 15oz. can black beans ($0.48)
  • 1 cup frozen corn ($0.35)
  • 1/2 bunch green onions ($0.45)
  1. Combine the spices for the homemade taco seasoning, then set the seasoning aside.

  2. Add the cooking oil and ground turkey to a large skillet. Begin to cook the turkey over medium heat, breaking it up into pieces as it cooks.

  3. While the turkey is cooking, dice the onion. Add the onion to the skillet with the turkey and continue to stir and cook until the onions are soft. Add the prepared taco seasoning, then continue to stir and cook for 1-2 minutes more.

  4. Drain the black beans then add them to the skillet with the diced tomatoes (with juices) and frozen corn (no need to thaw). Stir the ingredients in the skillet to combine, then heat through over medium.

  5. While the mixture is heating, slice the green onions. Stir the green onions into the skillet just before serving.

*You can use store bought taco seasoning if you do not have a well stocked spice cabinet.

Serving Suggestions:

Turkey Taco Skillet served with toasted tortillas and sour cream

Use to fill tacos, then top with your favorite toppings (sour cream, cheese, pickled red onions, jalapeños, etc.)

Turkey taco skillet used to make a taco salad

Serve it up taco salad style, over a bed of greens and with your favorite toppings.

Turkey taco skillet in a small bowl with tortilla chips for dipping

Or just scoop it up with some tortilla chips! 

How to Make Turkey Taco Skillet – Step by Step Photos

Homemade taco seasoning ingredients in a bowl

First, make your homemade taco seasoning (you can use store bought, if that works better for you). In a small bowl, combine 1 Tbsp chili powder, 1 tsp smoked paprika, 1 tsp cumin, ¼ tsp cayenne (optional), ½ tsp dried oregano, ½ tsp salt, and about ¼ tsp freshly cracked pepper. I skipped the cayenne this day because I wanted a less spicy turkey taco skillet.

Cooked ground turkey and onions in the skillet

Add 1 Tbsp cooking oil and 1 lb. ground turkey to a large skillet. Cook over medium heat, breaking up the ground turkey as you stir. While the turkey is cooking, dice one yellow onion, then add it to the skillet and continue to cook with the turkey until the onion is soft.

Taco seasoning being added to the skillet with turkey and onion

Add the taco seasoning to the skillet with the ground turkey and onion. Continue to cook and stir for 1-2 minutes more.

Black beans, tomatoes with green chiles, and corn added to the skillet

Drain one 15oz. can of black beans, then add them to the skillet with one 10oz. can of diced tomatoes with green chiles, and 1 cup frozen corn (no need to thaw). Stir to combine, then heat through over medium, stirring occasionally.

Sliced green onions added to the skillet

While the skillet is heating through, slice half a bunch of green onions (about 4 green onions). Add the green onions just before serving and stir to combine.

Finished turkey taco skillet

Look how colorful and delicious that is!! 

Overhead view of turkey taco skillet next to tortilla chips, a bowl of sour cream, and toasted tortillas

Dinner is served!

Close up side view of the turkey taco skillet

The post Turkey Taco Skillet appeared first on Budget Bytes.

Roasted Cauliflower Taco Bowls

Taco bowls, burrito bowls, whatever you want to call them! I went with taco bowls this time because of the homemade taco seasoning used on the roasted cauliflower, plus the fresh toppings like tomatoes and cilantro. But whatever you call it, it’s a lot of yummy stuff in one bowl! These cauliflower bowls make a […]

The post Roasted Cauliflower Taco Bowls appeared first on Budget Bytes.

Taco bowls, burrito bowls, whatever you want to call them! I went with taco bowls this time because of the homemade taco seasoning used on the roasted cauliflower, plus the fresh toppings like tomatoes and cilantro. But whatever you call it, it’s a lot of yummy stuff in one bowl! These cauliflower bowls make a super colorful, vibrant, flavorful dinner, but they also meal prep well, so consider making them for your weekday lunches!

Taco Roasted Cauliflower Bowls with Cilantro Lime Ranch

Overhead view of a roasted cauliflower taco bowl next to a lime and bowl of cilantro lime ranch

Are There Any Shortcuts I can Take?

This recipe does look like a lot of “parts” but I promise it really is easy to throw together. That being said, there are a couple of shortcuts you can take if you want to make it even easier. If you have access to a Trader Joe’s, they sell a frozen corn that is already “fire roasted” and it’s SO good. You can use that in place of blistering the regular frozen corn in the skillet. You can definitely use a store-bought cilantro lime ranch instead of making your own, or any southwest-inspired ranch dressing you can find (chipotle, avocado, etc.). And lastly, if you don’t have a well stocked spice cabinet, you can use a packet of taco seasoning in place of the taco spices listed below.

What Else Can I Put in My Taco Bowl?

One of the reasons I love bowl meals the most is that they are extremely flexible and they allow you to use leftover ingredients that are lingering in your fridge, pantry, or freezer. Here are some other things that you can throw into your taco bowl, if you have them:

  • tortilla chips
  • avocado or guacamole
  • cheese (cheddar, pepper jack, Monterey jack, even feta)
  • radishes (sliced thin)
  • fresh red onion
  • pickled red onion
  • bell peppers (diced, sliced, or roasted)
  • salsa
  • lettuce

How to Meal Prep Your Roasted Cauliflower Taco Bowls

If you want to prepare this meal for grab and go lunches (meal prep), divide the roasted cauliflower, cooked rice, and blistered corn between four containers as soon as they are done cooking. You can skip heating the black beans, because you’ll just be placing the containers straight into the refrigerator, to be reheated later. Pack the bowls with the remaining fresh ingredients (tomatoes, cilantro, green onion, lime wedges), but leave the dressing separate. When you’re ready to eat your bowl, reheat the bowl in the microwave until hot, then top with the dressing and enjoy.

Can I Use Frozen Cauliflower?

Frozen cauliflower roasts really well in the oven, but you may have a hard time getting the taco seasoning to stick to the frozen cauliflower. You would probably need to let it thaw completely before seasoning and roasting. The thawed frozen cauliflower will likely roast a bit faster than the fresh cauliflower. I would use about 1 pound frozen cauliflower for this recipe.

Close up side view of a roasted cauliflower taco bowl topped with cilantro lime ranch

 

Roasted Cauliflower Taco Bowls with Cilantro Lime Ranch

These light and flavorful Roasted Cauliflower Taco Bowls have tons of color, flavor, and texture to keep you coming back for more! Great for meal prep!

Cilantro Lime Ranch

  • 1/4 cup mayonnaise ($0.13)
  • 1/4 cup sour cream ($0.11)
  • 1 lime ($0.50)
  • 1/4 tsp garlic powder ($0.02)
  • 1/8 tsp onion powder ($0.01)
  • 1 Tbsp finely chopped cilantro ($0.05)
  • 1 green onion, chopped ($0.11)
  • 1/4 tsp salt ($0.02)

Taco Roasted Cauliflower

  • 1 head cauliflower ($2.39)
  • 2 Tbsp olive oil ($0.32)
  • 1/2 Tbsp chili powder* ($0.15)
  • 1/2 tsp smoked paprika ($0.05)
  • 1/2 tsp ground cumin ($0.05)
  • 1/8 tsp cayenne pepper ($0.02)
  • 1/4 tsp dried oregano ($0.02)
  • 1/4 tsp salt ($0.02)
  • freshly cracked pepper ($0.03)

Bowl Ingredients

  • 1 cup long grain white rice ($0.62)
  • 1.5 cups water ($0.00)
  • 1 15 oz. can black beans ($0.89)
  • 1 cup frozen corn ($0.20)
  • 1 Tbsp cooking oil ($0.08)
  • 1 pint grape tomatoes ($2.29)
  • Fresh cilantro and sliced green onion for garnish ($0.20)
  1. Prepare the cilantro lime ranch first, so the flavors have time to blend. Zest the lime, then squeeze the juice from half, and cut the other half into wedges for serving. You'll need about 1 Tbsp lime juice. Finely chop about 1 Tbsp cilantro and one green onion.

  2. Combine the ingredients for the cilantro lime ranch in a bowl (mayonnaise, sour cream, 1 Tbsp lime juice, 1/2 tsp lime zest, garlic powder, onion powder, chopped cilantro, chopped green onion, salt). Refrigerate the cilantro lime ranch until you're ready to eat.

  3. Next, preheat the oven to 400ºF. Line a baking sheet with parchment paper. Cut the head of cauliflower into florets, then place them in a bowl. In a separate small bowl, combine the ingredients for the taco seasoning (chili powder, smoked paprika, cumin, cayenne, oregano, salt, and some freshly cracked pepper). Drizzle the olive oil over the cauliflower, followed by the taco seasoning, then toss until the cauliflower is evenly coated in oil and spices.

  4. Spread the seasoned cauliflower out over the prepared baking sheet. Roast the cauliflower in the preheated oven for 20-30 minutes, or until it's brown and crispy on the edges.

  5. While the cauliflower is roasting, begin cooking the rice. Add the rice and 1.5 cups water to a sauce pot. Place a lid on top, turn the heat up to high, and bring the water up to a boil. Once it reaches a full boil, turn the heat down to low and let the rice simmer for 15 minutes without lifting the lid. After 15 minutes, turn the heat off and let the rice rest for 5 minutes without lifting the lid. Finally, fluff the rice with a fork and divide it between four bowls or containers.

  6. Add the undrained can of black beans to a small sauce pot and heat over medium-low, stirring occasionally, until heated through (if making the bowls for meal prep, skip heating the beans).

  7. Add 1 Tbsp cooking oil to a large skillet and heat over medium. Once the oil is hot and shimmering, add the frozen corn. Cook the corn, stirring only occasionally, until it is browned and blistered (about 7-8 minutes). Season with a pinch of salt and pepper.

  8. Slice the grape tomatoes, roughly chop the cilantro, and slice a green onions for garnish.

  9. To build the bowls, divide the roasted cauliflower, cooked rice, beans, corn, and tomatoes between four bowls or containers. Top with a pinch of cilantro, sliced green onion, and a wedge of lime. Drizzle the cilantro lime ranch over top just before eating.

*The chili powder listed is a blend of spices, usually fairly mild, that is generally used to season a pot of chili. It is not straight ground red chiles. 

Close up overhead view of a roasted cauliflower taco bowl topped with cilantro lime ranch and a black fork in the middle

How to Make Roasted Cauliflower Taco Bowls – Step by Step Photos

Cilantro lime ranch in a bowl

Make the cilantro lime ranch first. Zest the lime and squeeze the juice from half of it (you’ll need 1 Tbsp juice). Slice the other half into wedges for serving. Combine 1/4 cup mayonnaise, 1/4 cup sour cream, 1 Tbsp lime juice, 1/2 tsp lime zest, 1/4 tsp garlic powder, 1/8 tsp onion powder, 1 Tbsp chopped cilantro, 1 chopped green onion, and 1/4 tsp salt in a bowl. Refrigerate the cilantro lime ranch until ready to eat.

Season cauliflower florets with taco seasoning

Preheat the oven to 400ºF. Cut a head of cauliflower into florets, then place them in a bowl. In a separate small bowl, combine the ingredients for the taco seasoning: 1/2 Tbsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp cumin, 1/8 tsp cayenne pepper, 1/4 tsp oregano, 1/4 tsp salt, and some freshly cracked pepper. Drizzle 2 Tbsp olive oil over the cauliflower, followed by the taco seasoning, then toss until the cauliflower is evenly coated in oil and spices.

Seasoned cauliflower on baking sheet covered with parchment paper

Line a baking sheet with parchment paper. Spread the seasoned cauliflower out over the baking sheet. 

Roasted cauliflower on the baking sheet

Roast the cauliflower in the preheated oven for 20-30 minutes, or until it is browned and crispy on the edges.

Cooked rice in sauce pot

While the cauliflower is roasting, begin the rice. Add 1 cup long grain white rice to a small sauce pot with 1.5 cups water. Place a lid on top, turn the heat on to high, and bring it up to a boil. Once it reaches a full boil, turn the heat down to low and let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let the rice rest for 5 more minutes with the lid in place. Finally, fluff the rice with a fork and divide it between four bowls or containers.

Warmed black beans in a sauce pot, a spoon lifting some toward the camera

Add one 15oz. can of black beans (undrained) to a small sauce pot and heat over medium-low, stirring occasionally, until heated through. If making your cauliflower bowls for meal prep, you can skip heating the beans, since the bowls will be going straight into the refrigerator.

Blistered corn in a skillet

Heat 1 Tbsp cooking oil in a large skillet over medium. Once the oil is hot and shimmering, add 1 cup frozen corn. Cook the corn, stirring only occasionally, until it is a little browned and blistered (7-8 minutes).

Chopped fresh toppings for cauliflower bowls

Finally, prepare the rest of the fresh ingredients. Slice the grape tomatoes in half, cut the remaining half lime into wedges (if you haven’t already), slice a green onion or two, and chop a little cilantro.

Build the cauliflower taco bowls

Once all the components are prepared, it’s time to build the bowls! Divide the roasted cauliflower, cooked rice, beans, corn, and tomatoes between four bowls or containers. Top with a little cilantro and sliced green onion.

Cilantro lime ranch being drizzled over a cauliflower bowl

When you’re ready to eat, reheat the bowl if it is refrigerated, then top with a drizzle of cilantro lime ranch and enjoy!

A finished roasted cauliflower taco bowl with cilantro lime ranch, with a black fork on the side.

The post Roasted Cauliflower Taco Bowls appeared first on Budget Bytes.

Slow Cooker White Chicken Chili

This Slow Cooker White Chicken Chili is the perfect example of why people love slow cookers so much. You literally just dump everything in the slow cooker, give it a quick stir, then turn it on and walk away. When you come back you have this hearty white bean chicken chili that’s ready for topping […]

The post Slow Cooker White Chicken Chili appeared first on Budget Bytes.

This Slow Cooker White Chicken Chili is the perfect example of why people love slow cookers so much. You literally just dump everything in the slow cooker, give it a quick stir, then turn it on and walk away. When you come back you have this hearty white bean chicken chili that’s ready for topping with creamy cheese and diving in with some tortilla chips. And when the sky is dark, the air is cold, and you’ve got the winter blues, easy dinners like this are a total life saver!

Originally posted 1-2-2015, updated 2-9-2020.

Crock Pot White Chicken Chili

Two bowls of slow cooker white chicken chili topped with cheese and blue tortilla chips on the side

See this recipe used in my weekly meal prep.

Does White Chicken Chili Have Chili Powder?

Nope! Unlike traditional red chili, this “white” chili does not contain chili powder. It’s flavored using salsa verde, cumin, and oregano. This chili gets its name from the white beans used in place of the red kidney beans used in red chili.

Is This Chili Spicy?

This chili is a “medium” level spicy. If you want to make the chili more mild, skip the jalapeño and cayenne pepper listed in the ingredients, and make sure to use a mild salsa verde.

What Size Slow Cooker do I Need?

You can make this in a 3-4 quart slow cooker, or double the recipe for a 5-7 qt slow cooker and feed a crowd. I have a 5 quart slow cooker (affiliate link) and the recipe, as listed below, filled it about half way.

Can This White Chicken Chili be Frozen?

Yes, this chili freezes very well! As always, make sure to chill your chili completely in the refrigerator first, before transferring to the freezer for long term storage. I prefer to freeze all my leftovers in single portions so they can be reheated one by one whenever I get hungry.

Chili Topping Ideas

I highly suggest topping this chili with something creamy, like the Monterrey jack cheese listed in the ingredients below, some sour cream, or avocado. The creamy flavor is the perfect contrast to the salsa verde. You can also top with some green onion, sliced jalapeño, cilantro, pico de gallo, crumbled cornbread, or pickled red onions.

Overhead view of Slow Cooker White Chicken Chili in the slow cooker

 

Easy Slow Cooker White Chicken Chili

The slow cooker does all the work with this easy, flavorful, and healthy white chicken chili. This "dump and go" dinner will become a family favorite!

  • 1 yellow onion ($0.32)
  • 2 cloves garlic ($0.16)
  • 1 jalapeño (optional) ($0.11)
  • 1 boneless skinless chicken breast (about 3/4 lb.) ($3.62)
  • 1 16 oz. jar salsa verde ($2.59)
  • 2 15 oz. cans cannellini beans ($0.98)
  • 1 15 oz. can pinto beans ($0.89)
  • 1 Tbsp ground cumin ($0.30)
  • 1 tsp dried oregano ($0.10)
  • ¼ tsp cayenne pepper ($0.02)
  • ¼ tsp freshly ground black pepper ($0.03)
  • 2 cups chicken broth ($0.26)
  • 4 oz Monterrey Jack cheese, shredded ($0.85)
  1. Dice the onion and mince the garlic. Slice the jalapeńo lengthwise, scrape out the seeds with a spoon, then dice. Place the onion, garlic, jalapeño, and chicken breast in the bottom of a slow cooker.
  2. Drain and rinse the cannellini beans and pinto beans, then add them to the slow cooker, along with the cumin, oregano, cayenne, and freshly ground black pepper. Pour the salsa over top.

  3. Pour two cups of chicken broth over the contents in the cooker and then give everything a brief stir. Place the lid on the slow cooker and cook on high for four hours, or on low for eight hours.

  4. After four hours on high, or eight hours on low, carefully remove the chicken breast from the slow cooker and use two forks to shred the meat. Return the meat to the slow cooker. Stir the chili, slightly mashing the beans with the back of the spoon as you stir. The mashed beans will help thicken the chili.

  5. Serve the chili topped with shredded Monterrey Jack cheese. Other optional toppings include fresh cilantro, diced avocado, freshly squeeze lime, or tortilla chips.

Scroll down for the step by step photos!

Close up overhead view of a bowl full of slow cooker white chicken chili

How to Make Slow Cooker White Chicken Chili – Step by Step Photos

Onion, garlic, jalapeño, and chicken breast in the slow cooker

Dice one yellow onion and mince two cloves of garlic. Slice the jalapeño in half, scrape out the seeds, then dice the remaining pepper. Add the onion, garlic, jalapeño, and chicken breast to the slow cooker.

Beans and spices added to slow cooker

Drain and rinse two 15oz. cans of cannellini beans and one 15oz. can of pinto beans. Add the drained beans to the slow cooker along with 1 Tbsp cumin, 1 tsp oregano, ¼ tsp cayenne, and some freshly cracked black pepper.

Salsa verde being poured into the slow cooker

Pour one 16oz. jar of salsa verde into the slow cooker (I’ve used many brands for this recipe in the past, the one in the photo is Kroger’s Private Selectrion brand).

Chicken broth being poured into the slow cooker

Pour two cups of chicken broth into the slow cooker.

Briefly stir the slow cooker

Briefly stir the contents of the slow cooker to distribute the spices. Place a lid on top and cook on high for four hours, or low for eight hours.

Chicken breast being removed from slow cooker with tongs

After cooking on high for four hours, or on low for eight hours, remove the chicken breast to a clean cutting board to shred (or you can shred directly in the pot with two forks).

Shredded chicken on cutting board

Shred the chicken using two forks.

Chicken returned to slow cooker

Return the shredded chicken to the slow cooker and stir to combine. Use the back of a spoon to smash some of the beans agains the side of the pot. The smashed beans will help thicken the chili.

A spoonful of white chicken chili being lifted out of the bowl, blue corn chips in the background

Top with your favorite ingredients and enjoy!

The post Slow Cooker White Chicken Chili appeared first on Budget Bytes.

Southwest Stuffed Turkey Tenderloins with Lime Black Beans.

This post is sponsored by Shady Brook Farms Turkey! If you haven’t ever tried stuffed turkey tenderloins, today is your lucky day! Dinner just got a whole lot more exciting. Cue all the exclamation points!  I have a newfound love – stuffed turkey tenderloin! It’s no secret that I totally adore a good stuffed pork […]

The post Southwest Stuffed Turkey Tenderloins with Lime Black Beans. appeared first on How Sweet Eats.

This post is sponsored by Shady Brook Farms Turkey!

If you haven’t ever tried stuffed turkey tenderloins, today is your lucky day!

These southwest stuffed turkey tenderloins are so flavorful and filled with spinach, peppers, onions and cheddar! Serve alongside a lime black bean salad.

Dinner just got a whole lot more exciting. Cue all the exclamation points! 

These southwest stuffed turkey tenderloins are so flavorful and filled with spinach, peppers, onions and cheddar! Serve alongside a lime black bean salad.

I have a newfound love – stuffed turkey tenderloin!

It’s no secret that I totally adore a good stuffed pork tenderloin. After all, I’ve made a version for practically every season!

So, it’s crazy to me that I’ve never thought to stuff a turkey tenderloin. In coming up with some healthier recipes for the new year, this topped the list. Super flavorful, something different than we normally eat and over-the-top delicious.

These southwest stuffed turkey tenderloins are so flavorful and filled with spinach, peppers, onions and cheddar! Serve alongside a lime black bean salad.

I’m so excited to be partnering with Shady Brook Farms again today, this time using their McCormick Grill Mates Marinated Tenderloins in the Southwest-Style Chipotle flavor. It’s like my dream flavor come true! 

I love that Shady Brook Farms offers the tenderloins – and that they have them in delicious flavors like Southwest-Style Chipotle and Montreal-Seasoned turkey. There are so many options when it comes to stuffing them, and I wanted to make sure that I kept the Southwest flavor front and center.

These southwest stuffed turkey tenderloins are so flavorful and filled with spinach, peppers, onions and cheddar! Serve alongside a lime black bean salad.

Since I didn’t have to season the tenderloin (thank you very much Shady Brook Farms, so easy!), I made a filling to go inside. Simple onions and peppers, combined with spinach (because #health, and you can’t even taste it! It’s like getting a bonus green in.) and sautéed until soft, then wrapped up with sharp cheddar cheese.

Yessss.

These southwest stuffed turkey tenderloins are so flavorful and filled with spinach, peppers, onions and cheddar! Serve alongside a lime black bean salad.

Tons of flavor here that you can’t beat. 

While this looks like a super complicated meal, it’s totally doable, even on a weeknight. Shady Brook Farms takes the guesswork out of the flavoring, so all you have to do is fill the tenderloin, wrap it up and wait for dinner. 

These southwest stuffed turkey tenderloins are so flavorful and filled with spinach, peppers, onions and cheddar! Serve alongside a lime black bean salad.

During that roasting time, I like to throw together some lime salted black beans as a nice side. You could also do rice or even a greens salad. But the beans, with a few tomatoes thrown in for good measure, continue to tie the Southwest-Style Chipotle flavor together. It’s such a hit! 

These southwest stuffed turkey tenderloins are so flavorful and filled with spinach, peppers, onions and cheddar! Serve alongside a lime black bean salad.

Stuffed Turkey Tenderloins

Southwest Stuffed Turkey Tenderloins

These southwest stuffed turkey tenderloins are so flavorful and filled with spinach, peppers, onions and cheddar! Serve alongside a lime black bean salad.

  • 2 Shady Brook Farms Southwest-Style Chipotle McCormick Grill Mates Marinated Turkey Tenderloins
  • 1 tablespoon olive oil
  • ½ sweet onion, (thinly sliced)
  • ½ bell pepper, (thinly sliced)
  • 2 garlic cloves, (minced)
  • 4 cups baby spinach
  • ⅔ cup freshly grated sharp cheddar cheese

lime black bean salad

  • 2 14 ounce cans black beans, drained and rinsed
  • 1 cup grape tomatoes, (chopped)
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • ½ teaspoon smoked paprika
  • ½ teaspoon lime zest
  • ¼ teaspoon salt
  • ¼ teaspoon freshly cracked black pepper
  1. Preheat the oven to 400 degrees F.
  2. Heat a skillet over medium heat and add the olive oil. Add in the onions, peppers and garlic with a pinch of salt and pepper. Cook, stirring often, until the onions soften, about 5 minutes. Stir in the spinach until it wilts. Turn off the heat and let the mixture cool slightly.
  3. Carefully slice the turkey tenderloins lengthwise. I like to slice it twice to open it up, so I have a lot of space to work with. I start at the bottom of the tenderloin (about 1/4 inch from the bottom) and slice it lengthwise, then continue to cut again and open up the turkey. You want to have a flat surface to work on. Once the tenderloins are sliced open, I take a meat tenderizer and pound them out to make them one even layer.
  4. Add half of the onion/pepper mixture to the top of each tenderloin leaving an inch or so around the edges so you can roll it up. Sprinkle each with half of the cheddar cheese.
  5. Tightly roll up the tenderloin and tie it together with kitchen twine if needed.
  6. Place the tenderloins on the baking sheet and roast for 20 to 25 minutes, or until the inside is cooked and reads about 160 degrees F. Let the turkey rest for 10 minutes before slicing.
  7. Serve with the lime black bean salad.

lime black bean salad

  1. Combine all ingredients together in a bowl and stir. This stays great in the fridge for 1 to 2 days!

These southwest stuffed turkey tenderloins are so flavorful and filled with spinach, peppers, onions and cheddar! Serve alongside a lime black bean salad.

These flavors are unreeeeal.

The post Southwest Stuffed Turkey Tenderloins with Lime Black Beans. appeared first on How Sweet Eats.

Chili Cornbread Skillet

Some nights you just need something warm, comforting, and easy to help melt off the stresses of the day, like a big bowl of chili. And maybe some cornbread, too, for good measure. This easy Chili Cornbread Skillet has all the comfort of a pot of chili, with homemade cornbread baked right on top to […]

The post Chili Cornbread Skillet appeared first on Budget Bytes.

Some nights you just need something warm, comforting, and easy to help melt off the stresses of the day, like a big bowl of chili. And maybe some cornbread, too, for good measure. This easy Chili Cornbread Skillet has all the comfort of a pot of chili, with homemade cornbread baked right on top to avoid excess dishes. Oh, and I hid a layer of gooey cheddar cheese between the chili and cornbread, too. Because cheese makes everything better!🧀

Originally posted 10-5-2013, updated 12-12-2019.

Cozy Chili Cornbread Skillet

Chili cornbread skillet in the skillet with wooden spoon, a serving scooped out onto a plate on the side.

What Kind of Skillet Should I Use?

You’ll want a deep, 4-quart skillet for this recipe. I used my 10″ 4-quart Oxo stainless steel skillet for this recipe. If needed, you could also use a smaller wide soup pot or Dutch oven. Using an oven safe skillet or pot is the best option, but read on if you do not own an oven safe skillet or pot.

What if I Don’t Have an Oven Safe Skillet?

If you only own teflon skillets, skillets with plastic handles, or skillets that have other non-safe parts, you can still make this recipe. Simply let the chili simmer in your skillet or pot while you make the cornbread, and then transfer to a 4-quart casserole dish before topping with the cornbread batter and baking.

Can I Add Meat to the Chili Cornbread Skillet?

Absolutely! I made a vegetarian version this time around because it’s quite cost effective and it makes the meal more pantry-staple friendly, but you can always add meat if you have it on hand or prefer your chili con carne. Simply replace one can of beans with one pound ground beef or turkey. Brown the meat in the skillet before adding the onion, garlic, and jalapeño in the beginning. 

Meal Prep and Freezer Friendly

This Chili Cornbread Skillet holds up extremely well in the refrigerator, and is also freezer friendly. As with any meal prep recipe, make sure to divide the dish into single serving portions right after cooking and get it into the refrigerator as soon as possible, so it cools quickly. Once cooled, the chili cornbread will keep in the refrigerator for about four days, or can be transferred to the refrigerator and kept frozen for about 3 months. You can see some of my favorite meal prep containers here.

Chili Cornbread Skillet in the skillet with some scooped out, on a yellow surface with black and white striped napkin

 

Chili Cornbread Skillet

This hearty and comforting Chili Cornbread Skillet is an easy, one-pot meal that is sure to make the whole family happy. Freezer friendly!

Chili

  • 1 Tbsp cooking oil ($0.04)
  • 2 cloves garlic ($0.16)
  • 1 yellow onion ($0.32)
  • 1 jalapeño (optional) ($0.15)
  • 1 15 oz. can fire roasted diced tomatoes ($0.89)
  • 1 6 oz. can tomato paste ($0.39)
  • 3 15 oz. cans beans (kidney, pinto, black) ($2.67)
  • 1 Tbsp chili powder* ($0.30)
  • 1 tsp cumin ($0.10)
  • 1/2 tsp oregano ($0.05)
  • 1 tsp salt ($0.05)
  • 1 cup water ($0.00)
  • 1 cup shredded cheddar ($0.85)

Cornbread

  • 1 cup yellow cornmeal ($0.24)
  • 1 cup all-purpose flour ($0.15)
  • 1/4 cup sugar ($0.20)
  • 4 tsp baking powder ($0.24)
  • 1/2 tsp salt ($0.02)
  • 1 cup milk ($0.31)
  • 1 large egg ($0.23)
  • 1/4 cup cooking oil ($0.16)
  1. Dice the onion and mince the garlic. Slice the jalapeño lengthwise, scrape out the seeds, and then dice the pepper. Add the cooking oil, onion, garlic, and jalapeño to a large 4-quart oven safe skillet. Sauté over medium heat until the onions are soft and translucent (about 5 minutes).

  2. Drain the canned beans then add them to the skillet with the tomato paste, diced tomatoes, chili powder, cumin, oregano, salt, and water. Stir to combine.

  3. Allow the chili to come up to a simmer. Let the chili continue to simmer, stirring occasionally, as you prepare the cornbread topping.

  4. Begin to preheat the oven to 425ºF. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt until very well combined. In a separate bowl, whisk together the milk, egg, and oil. Pour the milk mixture into the bowl with the cornmeal mixture and stir just until everything is moistened.

  5. Sprinkle the cheddar cheese over top of the simmering chili. Carefully pour the cornbread batter over the chili and cheese, and spread it around until the surface is evenly covered.

  6. Transfer the skillet to the fully preheated oven and bake for 25 minutes, or until the cornbread is golden brown on the surface. To serve, simply scoop the cornbread and chili beneath onto a plate or bowl, and enjoy!

*The chili powder is a mild blend of chile peppers and other spices. It is not cayenne pepper, which is very spicy. I use this product, which has no heat at all. If your chili powder is spicy, start with a small amount and add more as needed.

Love chili? Check out my Simple Homemade Chili recipe with tons of ways to customize the flavors to make it your own! 

A plate with one serving of Chili Cornbread Skillet on a yellow surface with striped napkin

 

How to Make Chili Cornbread Skillet – Step by Step Photos

Diced onion jalapeño and garlic

Dice one yellow onion and mince two cloves of garlic. Slice the jalapeño lengthwise, scrape out the seeds with a spoon, then dice the remaining pepper. Add the onion, garlic, and jalapeño to a skillet with 1 Tbsp cooking oil. Sauté over medium heat until the onion is soft and translucent (about 5 minutes).

Remaining chili ingredients added to the skillet

Drain three 15 oz. cans of beans (any combo of kidney, black bean, or pinto—I used two black beans, one kidney). Add the beans to the skillet along with one 15 oz. can of fire roasted diced tomatoes, one 6 oz. can of tomato paste, 1 Tbsp chili powder, 1 tsp cumin, 1/2 tsp oregano, 1 tsp salt, and 1 cup water. Stir to combine. Allow the chili to come up to a simmer over medium heat. Continue to simmer the chili, stirring occasionally, as you prepare the cornbread batter.

Cornbread dry ingredients in a white bowl

Begin preheating the oven to 425ºF. Combine 1 cup cornmeal, 1 cup all-purpose flour, 1/4 cup sugar, 4 tsp baking powder, and 1/2 tsp salt in a large bowl. Stir until they are very well combined.

Cornbread wet ingredients in a separate white bowl

In a separate bowl, whisk together 1 cup milk, 1 large egg, and 1/4 cup cooking oil. Pour the bowl of whisked wet ingredients into the bowl with the cornmeal mixture and stir just until the batter is combined (don’t over stir).

Add Cheese to Simmering Chili

Before adding the cornbread batter to the chili, sprinkle 1 cup of shredded cheddar over the surface of the chili.

Spread cornbread batter over chili in skillet

Carefully spread the cornbread batter over the surface of the hot chili, making sure to spread from edge to edge.

Baked chili cornbread skillet finished

Bake the Chili Cornbread Skillet in the fully preheated 425ºF oven for about 25 minutes, or until the top of the cornbread is golden brown.

Close up of chili cornbread skillet being scooped out of the skillet

To serve, simply scoop the cornbread and chili beneath out of the skillet and onto a plate or bowl.

Chili cornbread skillet with some scooped out onto a white plate beside the skillet

COMFORT FOOD.

The post Chili Cornbread Skillet appeared first on Budget Bytes.

Smoky Black Bean Soup

I hope you guys don’t get sick of all my soup recipes, because I pretty much live off of soup this time of year! This Smoky Black Bean Soup is definitely going to be one of my new fav’s because it’s so fast, super thick and hearty, and leaves the door open for tons of fun […]

The post Smoky Black Bean Soup appeared first on Budget Bytes.

I hope you guys don’t get sick of all my soup recipes, because I pretty much live off of soup this time of year! This Smoky Black Bean Soup is definitely going to be one of my new fav’s because it’s so fast, super thick and hearty, and leaves the door open for tons of fun toppings. Kind of like tacos, in soup form! I think you’re going to love this smoky, rich, just-happens-to-be-vegan soup!

30-Minute Smoky Black Bean Soup

Two bowls of Smoky Black Bean Soup with different toppings, like cornbread, jalapeño, cheddar, and green onion

Load it Up with Toppings!

I’ve only provided the price breakdown for the soup itself below because there are just so many options for fun toppings. Not only is adding toppings to soup like this fun, but it’s a great way to use up leftovers in your refrigerator. Here are some toppings that I’ve added to my Smoky Black Bean Soup this week:

Smoky Black Bean Soup is a Great Flexitarian Dinner

If you have a family with different dietary needs, this easy soup is a great place to start. This black bean soup in its base form is vegan and gluten-free, but you can add several things to accommodate other dietary preferences. You can add shredded rotisserie chicken or quickly sautéed shrimp to feed those who want a little meat, stir in a dollop of sour cream or cheddar cheese for those who like dairy, or add any of the toppings listed above.

Want more flexitarian dishes? Check out my round up of 30+ Flexible Recipes for Vegetarians and Omnivores.

Side view of Smoky Black Bean Soup in the pot with a ladle lifting some, showing the thickness of the soup

Is This Soup Spicy?

This soup can be as spicy or as mild as you like. The spicy ingredients in this soup are the jalapeño and chipotle powder. If you prefer a mild soup, skip the jalapeño and use smoked paprika in place of chipotle powder. Or you can do any combination of those ingredients to adjust the heat to your liking. :)

Can you Freeze Smoky Black Bean Soup?

Yes! While this is a fairly small batch recipe, you absolutely can freeze the leftovers. As with freezing all other food, I suggest dividing the soup into single servings just after cooking, then refrigerating until completely cooled before transferring to the freezer for long term storage. The soup can be kept in the the freezer for about three months.

To reheat, either use the defrost function on your microwave, transfer to the refrigerator the day before you plan to reheat, or reheat straight from the freezer in a sauce pot, with a lid, over low heat, stirring often.

 

30-Minute Smoky Black Bean Soup

This super fast and easy Smoky Black Bean Soup is rich, filling, flavorful, and waiting to be piled high with fun toppings! An easy vegan weeknight dinner.

  • 1 yellow onion ($0.32)
  • 2 cloves garlic ($0.16)
  • 1 jalapeño (optional) ($0.15)
  • 2 Tbsp olive oil ($0.32)
  • 3 15oz. cans black beans ($2.07)
  • 1 15oz. can fire roasted diced tomatoes ($1.00)
  • 1 tsp ground cumin ($0.10)
  • 1/2 tsp dried oregano ($0.05)
  • 1/2 tsp smoked paprika or chipotle powder* ($0.05)
  • salt to taste ($0.02)
  1. Dice the onion and mince the garlic. Remove the stem and seeds from the jalapeño, then dice the remaining jalapeño flesh. Add the onion, garlic, jalapeño, and olive oil to a soup pot and sauté over medium heat for about 5 minutes, or until the onions are soft and translucent.

  2. While the onion, garlic, and jalapeño are sautèing, use a blender to purée two of the three cans of black beans (with liquid from the can). If the beans are too thick to purée, add just enough water to make them blend.

  3. Add all three cans of black beans to the soup pot (one can of whole beans with liquid, two puréed), along with the can of fire roasted diced tomatoes (with juices), the cumin, oregano, and smoked paprika. Stir to combine.

  4. Place a lid on the pot and allow the soup to come up to a simmer. Allow the soup to simmer, stirring often, for about 15 minutes. After simmering for 15 minutes, taste and add salt to taste (I added 1/2 tsp). Serve hot with your choice of toppings.

*For a mild soup, skip the jalapeño and use smoked paprika. For a spicy soup, add the jalapeño and use chipotle powder in place of, or in addition to, smoked paprika.

Scroll down for the step by step photos!

A bowl of Smoky Black Bean Soup with sour cream swirled in and a crumbled corn muffin on top

 

How to Make Smoky Black Bean Soup – Step by Step Photos

Diced onion, jalapeño, and minced garlic in the soup pot

Dice one yellow onion and mince two cloves of garlic. Remove the stem and seeds from a jalapeño, then finely dice the pepper. Add the diced onion, jalapeño, minced garlic, and 2 Tbsp olive oil to a soup pot. Sauté over medium heat for about five minutes, or until the onions are soft and translucent.

Puréed black beans in blender

While the onion, garlic, and jalapeño are sautéing, purée two 15 oz. cans of black beans (with liquid) in a blender. If the beans are too thick to blend, add a small amount of water (about 1/4 cup). Leave the third can of black beans whole.

Add whole and puréed black beans to soup pot

Add one 15 oz. can of whole black beans (undrained) and the two cans of puréed black beans to the soup pot.

Add fire roasted diced tomatoes to soup pot

Add one 15 oz. can of fire roasted tomatoes (with juices) to the soup pot.

Spices being stirred into black bean soup

Finally, add 1 tsp cumin, ½ tsp dried oregano, and ½ tsp of either smoked paprika or chipotle powder to the soup. Stir to combine.

Simmered black bean soup in the soup pot

Place a lid on the soup pot and let it come up to a simmer. Simmer the soup, stirring often, for about 15 minutes.

Pot of Smoky Black Bean Soup surrounded by toppings like cheddar, sour cream, green onion, and jalapeño

After simmering for 15 minutes, taste the soup and add salt as needed (I added ½ tsp). Serve hot with your choice of toppings!

Two bowls of Smoky Black Bean Soup with various toppings, next to a bowl of sliced green onion and a crumbled corn muffin.

Yummmmm!

The post Smoky Black Bean Soup appeared first on Budget Bytes.

Chicken and Lime Soup

I’m a soup-all-year-long type of person. Soup is tasty. Soup is filling. Soup freezes well. And this Chicken and Lime Soup is where it’s at. The clear broth is light enough for summer, and has a deliciously spicy, sour, and salty broth that will keep you coming back for more, and more, and MORE. If […]

The post Chicken and Lime Soup appeared first on Budget Bytes.

I’m a soup-all-year-long type of person. Soup is tasty. Soup is filling. Soup freezes well. And this Chicken and Lime Soup is where it’s at. The clear broth is light enough for summer, and has a deliciously spicy, sour, and salty broth that will keep you coming back for more, and more, and MORE. If you want to change up your chicken soup game, this Chicken and Lime Soup is the way to go!

Originally posted 10-14-2012, updated 8-22-2019

Close up overhead view of a bowl of Chicken and Lime Soup with avocado slices, lime wedges, and tortilla chips.

This Chicken and Lime Soup was inspired by a trip to a Mexican restaurant where I had the most amazing tangy Caldo Xochitl. I added more lime because I’m a lime fiend, and it gave the soup the perfect mix between spicy, salty, and sour – that same famous combo that makes Chinese hot & sour soup so delish. There’s just something about that flavor combination that tickles all the right parts of your tongue!

Make Your Chicken and Lime Soup Mild

The recipe as written is fairly spicy. The heat comes from the jalapeño pepper and the diced tomatoes with green chiles. If you’d like to make your Chicken and Lime Soup mild, simply skip the jalapeño pepper and use a 15 oz. can of regular diced tomatoes, or fire roasted diced tomatoes, in place of the tomatoes with green chiles.

Diced Tomatoes with Green Chiles Substitutes

If canned diced tomatoes with green chiles are not sold in your area, you can use a 15 oz. can of petite diced tomatoes plus one 4 oz. can of diced green chiles. Or, leave the green chiles out and use a can of fire roasted diced tomatoes. You can also dice up a fresh hatch green chile and sauté that with the onion, celery, and garlic in the beginning of the recipe.

Close up of a spoonful of Chicken and Lime Soup with the bowl in the background.

Use More Chicken if Desired

Using only a small amount of meat in my recipes is kind of my calling card, so that’s what I did here. One chicken breast, shredded so you get a little bit in every spoonful, is all I needed. If you prefer more meat in your dishes, you can use two chicken breasts in this recipe without having to make any other adjustments.

Topping Your Chicken and Lime Soup

For me, topping soup with lots of stuff is half the fun, and you have a lot of topping options with this one. I wrote avocado into the recipe because I really feel like that topping is critical and really makes the soup flavors well rounded, but the rest are totally optional. When I have tortilla chips on hand, I like to use those like I would crackers in other soup, crushing them up so they can soak up that awesome broth. A little dab of sour cream would be awesome, as would a few pickled red onions.

A hand squeezing a wedge of lime into a bowl of Chicken and Lime Soup

 

Chicken and Lime Soup

This Chicken and Lime Soup is light, fresh, and flavorful with shredded chicken, vegetables, fresh cilantro, and a tangy lime infused broth.

  • 1 yellow onion ($0.21)
  • 3 ribs celery (about 1/4 bunch) ($0.37)
  • 1 jalapenño ($0.17)
  • 4 cloves garlic ($0.32)
  • 2 Tbsp olive oil ($0.32)
  • 1 boneless, skinless chicken breast (about 3/4 lb.) ($2.32)
  • 6 cups chicken broth* ($0.78)
  • 2 10oz. cans diced tomatoes with green chiles (Rotel) ($0.90)
  • 1 tsp oregano ($0.10)
  • 1/2 Tbsp cumin ($0.15)
  • 1 lime ($0.22)
  • 1/2 bunch cilantro ($0.40)
  • 1 avocado ($1.50)
  1. Dice the onion, celery, and jalapeño (scrape the seeds out of the jalapeño before dicing). Mince the garlic. Add the onion, celery, jalapeño, garlic, and olive oil to a large soup pot and cook over medium heat for about 5 minutes, or until the onions are soft and translucent.

  2. Add the chicken breast, chicken broth, diced tomatoes with chiles (with juices), oregano, and cumin to the pot. Place a lid on the pot, turn the heat up to high, and bring the broth up to a boil. Once boiling, turn the heat down to low and let the pot simmer for 45 minutes.

  3. After simmering for 45 minutes, carefully remove the chicken breast from the pot and use two forks to shred the meat. Return the shredded meat to the pot. Squeeze the juice of one lime into the soup (2-3 Tbsp juice).

  4. Rinse the cilantro and then roughly chop the leaves. Add the chopped cilantro to the soup, give it a quick stir, then serve. Slice the avocado and add a few slices to each bowl.

*I use Better Than Bouillon chicken soup base to make my broth because it is less expensive than buying canned or boxed broths.

Scroll down for the step by step photos!

Close up of a bowl of Chicken and Lime Soup with garnishes and a black spoon in the middle

 

Step By Step Photos

Celery, onion, jalapeño and garlic on a cutting board
Dice one yellow onion, three ribs of celery, and one jalapeño. Mince four cloves of garlic.

Remove ribs and seeds from jalapeño

Before dicing the jalapeño, slice it in half lengthwise and use a spoon to scrape out the white ribs and seeds. These are the hottest parts of the jalapeño, so removing them first will give you a little more jalapeño flavor and a little less heat.

Onion, celery, jalapeño, and garlic in soup pot with olive oil

Add the celery, onion, jalapeño, and garlic to a large soup pot with 2 Tbsp olive oil. Sauté over medium heat for about 5 minutes, or until the onions are soft and translucent.

Chicken broth being poured into the soup pot over a chicken breast.
Add one boneless, skinless chicken breast to the pot (about 3/4 lb.). Then add 6 cups chicken broth (I use Better Than Bouillon so I can mix up any amount needed at any time). 

A can of diced tomatoes with green chiles
Next, add two 10 oz. cans of diced tomatoes with green chiles. If you can only find 15 oz cans, you can use one. Or, if you can not find canned diced tomatoes with green chiles, you can either use diced tomatoes and one 4 oz. can of green chiles, or just use fire roasted diced tomatoes.

Add cumin and oregano to the soup pot.
In addition to the diced tomatoes with green chiles, also add 1/2 Tbsp cumin and 1 tsp dried oregano.

Simmered chicken and lime soup

Place a lid on the pot, turn the heat up to high, and allow it to come up to a boil. Once boiling, turn the heat down to low and let the soup simmer for 45 minutes (lid on).

Shred chicken on a cutting board with two knives.
After simmering for 45 minutes, the chicken should be tender enough to shred. Carefully remove it from the pot to a clean cutting board, then use two forks to shred the meat into small pieces. Return the shredded meat to the soup pot.

Squeezing half lime into the soup.

Squeeze the juice from one lime (about 2-3 Tbsp) into the broth. To get the most juice out of the lime, I like to cut it in half, squeeze as much by hand, then insert a spoon into the lime and twist to squeeze out the rest.

Stir fresh cilantro into the soup
Rinse the cilantro to make sure there’s no sand hiding in there, then give it a rough chop. You don’t have to take the time to carefully remove all stems. Cilantro stems are tender enough to enjoy. Stir the cilantro into the soup.

Finished bowl of Chicken and Lime Soup with sliced avocado and a couple of lime wedges

Slice the avocado and add a few slices to each bowl just before serving! Enjoy!

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