Black Bean Turkey Nachos (Ready in 15 Minutes)
This black bean turkey nachos recipe is my constant comfort food. I love having this whether alone or with kids. Learn how to prepare this recipe here.
Equipment
Large skillet (12-inch / 30cm)
Sheet pan (18x13 inch / 46x33cm)
Instant-read thermometer
Cutting Board
Chef’s Knife
Mixing spoon or spatula
Ingredients
2 pounds ground turkey (minced turkey) - 900g
1 ½ cups black beans - cooked, one 15-oz / 425g can, drained and rinsed (255g)
1 medium onion - diced 150g
2 cloves garlic - minced 6g
8 oz tortilla chips - 225g, about half a standard party-size bag
1 cup salsa - 240g
1 cup romaine lettuce - shredded
1 large tomato - diced 180g
1 cup sour cream - 240g
1 cup cheddar cheese - shredded, 4 oz / 115g
1 pinch salt - to taste
1 pinch ground black pepper - to taste- 1 tablespoon neutral oil - vegetable or canola, for cooking
Instructions
- Heat 1 tablespoon of oil in a large 12-inch skillet over medium-high heat. Add the diced onion and ground turkey, breaking the turkey into small pieces with a spoon. Season generously with salt and pepper (and optional cumin, chilli powder, or smoked paprika — about ½ teaspoon each). Cook for 8-9 minutes, stirring occasionally, until the turkey is nearly cooked through. Add the minced garlic and cook for 1 more minute until fragrant. The turkey is done when it reaches 165°F / 74°C internally and no pink remains.1 tablespoon neutral oil, 1 medium onion, 2 pounds ground turkey (minced turkey), 1 pinch salt, 2 cloves garlic
- While the turkey cooks, shred the romaine lettuce, dice the tomato, and shred the cheddar cheese if needed. When the turkey is fully cooked, add the drained and rinsed black beans to the skillet. Stir to combine and cook for 1-2 minutes until the beans are heated through.1 cup romaine lettuce, 1 large tomato, 1 cup cheddar cheese, 1 1/2 cups black beans
- Spread the tortilla chips in an even layer on a sheet pan. Spoon the turkey and black bean mixture over the chips and scatter the shredded cheddar on top. Place under the broiler at 500°F / 260°C for 2-3 minutes until the cheese is melted and bubbly (watch closely — it can burn quickly). Remove from the oven and top with salsa, sour cream, shredded romaine, and diced tomato. Serve immediately.8 oz tortilla chips, 1 cup cheddar cheese, 1 cup salsa, 1 cup sour cream, 1 cup romaine lettuce, 1 large tomato
Notes
Storage: Refrigerate leftover turkey and bean mixture in an airtight container for up to 3 days. Reheat in a skillet over medium heat before assembling fresh nachos — pre-assembled nachos will go soggy.
Make-Ahead: Cook and season the turkey-bean mixture up to 2 days ahead. Dice tomato and shred lettuce up to a day ahead and store separately.
Substitutions: Use ground chicken or lean ground beef in place of turkey. Swap cheddar for pepper jack for more heat, or use a Mexican blend. Greek yoghurt works in place of sour cream for a lighter option.
Freezer-Friendly: The cooked turkey-bean mixture freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a skillet.
Pro Tip: For melted cheese, spread chips on a sheet pan, top with the turkey-bean mixture and cheese, then broil for 2-3 minutes at 500°F / 260°C until the cheese is bubbly and golden. This transforms the dish.
Nutrition
Serving: 1servingCalories: 882kcalCarbohydrates: 62gProtein: 71gFat: 41gSaturated Fat: 15gPolyunsaturated Fat: 10gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 187mgSodium: 1193mgPotassium: 1416mgFiber: 10gSugar: 7gVitamin A: 2418IUVitamin C: 13mgCalcium: 383mgIron: 5mg
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