
This recipe will soon be one of your family’s favorites because it is easy to make and big on flavor! Leave out the ground turkey for a vegetarian friendly meal.
Serves 4
Serving Size: ¼ recipe
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 25-30 minutes
Ingredients:
Bean Topping:
- 1 tablespoon olive oil
- ¼ cup chopped onion
- 2-3 cloves garlic, minced
- 2 (15-ounce) cans of reduced sodium Pinto Beans or Black Beans, drained and rinsed
- ½ jalapeno pepper, sliced (optional)
Turkey Topping:
- 2 teaspoons chili powder
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 1 pound of lean ground turkey
Vegetable Topping:
- 1 tablespoon olive oil
- 1 green bell pepper, cut into strips
- 1 red bell pepper, cut into strips
Additional Nacho Elements:
- 1 bunch of kale, stems discarded and leaves torn into 2-inch pieces
- 1 tomato, diced
- ½ jalapeno pepper, sliced (optional)
- Low-fat cottage cheese (optional)
- Low-fat mexican cheese mix, shredded (optional)
- Bag of whole grain tortilla chips (optional)
- Salsa or hot sauce (optional)
Directions:
For Bean Topping:
- Heat 1 tablespoon olive oil over medium heat in a saucepan. Add chopped onions and sauté for 2-3 minutes.
- Add minced garlic and sauté an additional 2 minutes.
- Add beans and mix with onions and garlic. Let cook for 5-10 minutes, stirring occasionally.
- Once beans are thoroughly heated, lower heat to simmer and cover.
- If desired, add half of the sliced jalapeno pepper before covering saucepan.
- Let simmer for 10-20 minutes, stirring occasionally.
For Turkey Topping:
- In a small bowl mix the chili powder, onion powder, garlic powder, paprika, ground cumin, and black pepper and set aside.
- Heat 2 tablespoons olive oil over medium-high heat in a skillet. Add ground turkey and cook until browned (approximately 5 minutes), stirring occasionally to break up the meat.
- Add spice mix and ⅔ cup water. Bring to a simmer and cook uncovered until water has been absorbed, stirring occasionally.
For Vegetable Topping:
- Heat 1 tablespoon olive oil over medium heat in a small skillet.
- Add red and green bell peppers and sauté until tender (approximately 5-8 minutes).
When Ready to Serve:
- Build individual nacho plates by placing a bed of kale on each plate and then topping with beans, ground turkey, bell pepper, tomato, remaining jalapeno slices, cottage cheese (optional), and low-fat shredded cheese (optional).
- Serve with whole grain tortilla chips and/or top with salsa or hot sauce if desired.
Nutrition Information per Serving:(Based on bean topping, turkey topping, vegetable topping, and ¼ kale)
- Serving Size: ¼ recipe
- Vegetables: 2 cups
- Fruits: 0 cups
- Calories: 517 calories
- Carbohydrates: 42 grams
- Fiber: 17 grams
- Protein: 36 grams
- Fat: 24 grams
- Sodium: 428 mg