In a large skillet, drizzle a bit of olive oil over medium heat. I like to let the pan preheat for a couple of minutes. Toss in the diced sweet onion, and let it soften for about 3–4 minutes. The kitchen will start to smell amazing at this point!

Add in the garlic and jalapeño. Stir and let them sizzle for about 1–2 minutes, just until fragrant. You’re beginning to build flavor.

Next, break the ground turkey into the skillet. Using a wooden spatula, continuously stir and break it apart. Cook until it’s no longer pink. This typically takes about 5–7 minutes. It’s okay to let it brown a little—those caramelized bits add tons of flavor!

Now it’s time to toss in the zucchini and corn. Stir everything together until evenly combined. This combination brightens up your skillet. The zucchini starts to soften, and then comes the fun part.

At this point, sprinkle in cumin, smoked paprika, salt, and the sun-dried tomato paste. Pour in the quarter cup of water, and mix it all well. Add the black beans and diced tomatoes. Their juices will infuse the turkey and veggies nicely.

Cover and lower the heat; let everything simmer for about 5–10 minutes until the zucchini becomes tender.

Once your mixture is perfectly cooked, add the lime zest and cilantro. Give everything a good mix, then taste for seasoning. Adjust the salt if needed. This step will brighten the dish and lift the flavors.

Turn off the heat. Serve everything hot, garnished with extra cilantro and lime wedges to squeeze over the top. It adds a zesty punch that you won't want to skip! You can enjoy it alone or with rice.