- Prep Time
- 5 mins
- Total Time
- 35 mins
- Serves
- 12
Ingredients
- 1 lb
- lean ground turkey
- 500 g
- 1/4 tsp
- each sea salt and pepper
- 1 mL
- 1/2 cup
- canned black beans, well rinsed, drained and dried
- 125 mL
- 1/3 cup
- Sensations by Compliments No Limits Barbecue Sauce
- 75 mL
- 2 tbsp
- hot sauce
- 30 mL
- 1 bag
- blue corn tortilla chips (300 to 385 g)
- 4
- roma tomatoes, diced
- 1 1/2 cups
- Compliments Balance Part Skim Mozzarella Shredded Cheese
- 375 mL
- 1/2 cup
- finely sliced green onions (4 to 5)
- 125 mL
- 2
- ripe avocados, peeled, pitted and sliced
Method
Step 1
Preheat oven to 400˚F (200˚C). Cut turkey lengthwise into 8 strips; cut crosswise into eighths to create grid of 64 pieces. Sprinkle with salt and pepper. Roll each piece into 1/2-in. (1 cm) ball. Gently stir together meatballs, black beans, barbecue sauce and hot sauce to coat evenly. Spread meatball mixture on parchment paper-lined rimmed baking sheet; bake until meatballs are cooked through, about 20 min. Remove from oven and let cool slightly.
Step 2
Set aside 2 tbsp (30 mL) green onions. Spread half of the tortilla chips over a parchment paper–lined rimmed baking sheet, then top with half each of the meatball mixture, tomatoes, cheese and green onions. Repeat a second layer with remaining ingredients. Bake until cheese is melted, about 10 min.
Step 3
Using parchment paper, slide nachos onto serving platter. Garnish with avocado and remaining green onions.
Tips
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