Zippy Turkey Zoodles

 4 teaspoons olive oil, divided

1 pound ground turkey

1 small onion, finely chopped

1 jalapeno pepper, seeded and chopped

2 garlic cloves, minced

3/4 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon chili powder

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon pepper

3 medium zucchini, spiralized

4 plum tomatoes, chopped

1 cup frozen corn, thawed

1 cup black beans, rinsed and drained

Shredded cheddar cheese

In a large nonstick skillet, heat 2 teaspoons of olive oil over medium heat. Add turkey, onion, jalapeno and garlic; cook until turkey is no longer pink, and vegetables are tender, 8-10 minutes, breaking turkey into crumbles; drain. Stir in seasonings; remove and keep warm. Wipe out the pan.

In the same pan, heat the remaining olive oil; cook zucchini over medium heat until crisp-tender, 3-5 minutes. Stir in tomatoes, corn, beans and reserved turkey mixture, heat through. If desired, serve with shredded cheese. Serves 4