Spicy Turkey and Bean Nachos
Spicy Turkey and Bean Nachos
Ingredients
For the Turkey and Bean Topping
- 1 pound lean ground turkey
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper, or more, to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 15 ounces canned black beans, rinsed and drained
- 2 tablespoons tomato paste
- 1/4 cup water
For the Nachos
- 6 ounces low-carb tortilla chips
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup jalapeños, sliced, from a jar (optional)
- 2 tablespoons fresh cilantro, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 375
- 2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
⏱️ 7 min
- 3
Drain any excess fat from the turkey. Stir in the chili powder, cumin, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 4
Add the rinsed and drained black beans, tomato paste, and water to the skillet. Bring to a simmer and cook for 3-5 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded.
⏱️ 5 min
- 5
Spread the low-carb tortilla chips in a single layer on the prepared baking sheet. Evenly spoon the turkey and bean mixture over the chips. Sprinkle with Monterey Jack and cheddar cheeses.
⏱️ 3 min
- 6
Bake for 8-12 minutes, or until the cheese is melted and bubbly and the chips are lightly toasted. If desired, you can broil for the last 1-2 minutes for extra crispiness, watching carefully to prevent burning.
⏱️ 10 min•🌡️ 375
- 7
Remove from the oven. Garnish with sliced jalapeños (if using) and fresh cilantro (if using). Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Turkey and Bean Nachos
Ingredients
For the Turkey and Bean Topping
- 1 pound lean ground turkey
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper, or more, to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 15 ounces canned black beans, rinsed and drained
- 2 tablespoons tomato paste
- 1/4 cup water
For the Nachos
- 6 ounces low-carb tortilla chips
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup jalapeños, sliced, from a jar (optional)
- 2 tablespoons fresh cilantro, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 375 - 2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
⏱️ 7 min - 3
Drain any excess fat from the turkey. Stir in the chili powder, cumin, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 4
Add the rinsed and drained black beans, tomato paste, and water to the skillet. Bring to a simmer and cook for 3-5 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded.
⏱️ 5 min - 5
Spread the low-carb tortilla chips in a single layer on the prepared baking sheet. Evenly spoon the turkey and bean mixture over the chips. Sprinkle with Monterey Jack and cheddar cheeses.
⏱️ 3 min - 6
Bake for 8-12 minutes, or until the cheese is melted and bubbly and the chips are lightly toasted. If desired, you can broil for the last 1-2 minutes for extra crispiness, watching carefully to prevent burning.
⏱️ 10 min•🌡️ 375 - 7
Remove from the oven. Garnish with sliced jalapeños (if using) and fresh cilantro (if using). Serve immediately.
⏱️ 2 min