Southwestern Turkey and Potato Hash - 9sp per serving

Inspired by a southwestern topped baked potato, try this 9sp hash!

Ingredients

• 1/2 lb. ground turkey (93% lean)
• 1 lb. baby red potatoes
• 7 oz. black beans (drained and rinsed)
• 1/2 medium onion, diced
• 2 cloves garlic, minced
• 1/2 tbsp chili powder
• 1/2 tbsp ground cumin
• 1/2 cup reduced fat (2%) shredded cheese
• 1 can Rotel tomatoes with green chiles
• Red chili flake
• Salt and pepper

Instructions

• Cut red potatoes into quarters and place in a medium sauce pan with water. Boil potatoes for 15 minutes or under fork tender.
• Meanwhile,  preheat oven to 350. Spray an oven safe pan with cooking spray. Crumble and brown the ground turkey. Add onion and garlic and cook until turkey is no longer pink. Add cumin, chili powder, salt and pepper, and red chili flakes. Stir to coat the turkey. Open can of Rotel tomatoes and drain the juice directly into the pan with the turkey. 
• Add potatoes and stir to evenly coat everything with the spice mixture. Add beans and stir gently to combine.
• Remove pan from heat and cover the top with the cheese. Place in the oven for 5 minutes until cheese melts.
• Remove from the oven and plate each serving. Top with Rotel tomatoes.

Makes 4 servings. 9sp per serving. 

Try it with shredded chicken!
Top with fat-free sour cream (1sp for 2Tbsp) or avocado (1sp for 1Tbsp)!