2 10 oz (238 g) packs frozen cauliflower rice or rice (cooked)
1 lime wedge (optional)
fresh cilantro (optional)
Add 1 tablespoon of olive oil to a large skillet over medium to high heat.
Add the peppers, and red onion to the skillet. Stir occasionally, until they have softened nicely! Add a sprinkle of salt and pepper to season. Remove once done.
Add a tablespoon of olive oil to skillet. Then add ground turkey and break apart to separate.
Add in taco seasoning, stirring frequently, until turkey has browned and cooked through.
Add a can of diced tomatoes (strained) and mix through. Bring to a gentle simmer and leave for about 5 minutes.
Meanwhile, in a separate pan, add a dash of olive oil, and cook frozen cauliflower rice.
Similarly, cook black beans for 2-3 minutes after cauliflower rice is done.
Now, it’s time to make taco bowls. Add cooked cauliflower rice to base of 4 food storage containers. Top each with a scoop of cooked black beans, corn, salsa, cheddar cheese, cooked peppers and onion, and turkey taco mix.
Garnish with a of lime and cilantro if you choose.
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