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homemade Black Bean Turkey Nachos with Jalapeno Yogurt. photo

Black Bean Turkey Nachos with Jalapeno Yogurt.

Loaded nachos topped with seasoned turkey, black beans, mango, cilantro, and a tangy jalapeño-yogurt sauce.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings

Equipment

  • Large Skillet
  • Cutting Board
  • Knife
  • Baking Sheet
  • Mixing Bowl
  • Measuring Spoons
  • Measuring cup

Ingredients
  

  • 2 tablespoons olive oil
  • 1 sweet onion chopped
  • 1 small sweet potato chopped
  • 2 cloves garlic minced or grated
  • 1 pound ground turkey or chicken
  • 1 teaspoon chipotle chile powder
  • 1 teaspoon cumin
  • kosher salt to taste
  • black pepper to taste
  • 1/4 cup cilantro chopped
  • 2 cans chopped green chiles (Old El Paso) (4.5 oz each)
  • 1 can black beans (14 oz) drained and rinsed
  • 1 cup pepper jack cheese shredded
  • 1 cup cheddar cheese shredded
  • 1 bag tortilla chips
  • 1 mango diced
  • jalapenos for serving
  • cilantro for serving
  • lime wedges for serving
  • 1 cup plain Greek yogurt
  • 1 jalapeno seeded and chopped (for yogurt)
  • 1 lime juice of 1 lime (for yogurt)
  • kosher salt for yogurt and to taste

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Heat the large skillet over medium-high and add the olive oil.
  • Add the chopped onion and chopped sweet potato; cook until they begin to caramelize, about 5 minutes.
  • Add the minced garlic and cook 30 seconds until fragrant.
  • Add the ground turkey (or chicken) and cook, breaking it up, until no longer pink, about 8–10 minutes.
  • Stir in the chipotle chile powder, cumin, and a generous pinch each of kosher salt and black pepper.
  • Add 1/2 cup water to the skillet and cook, stirring occasionally, until the water evaporates and the mixture is slightly saucy.
  • Remove the skillet from the heat and stir in the chopped cilantro, chopped green chiles, and drained black beans.
  • Arrange tortilla chips in a single layer on a large baking sheet. Sprinkle half of both cheeses (or half of the combined cheese) over the chips.
  • Spoon the turkey and bean mixture evenly over the chips, then sprinkle the remaining cheeses on top.
  • Bake in the preheated oven until the cheese is melted and bubbly, 10–15 minutes.
  • While nachos bake, make the jalapeño yogurt: in a small bowl combine the plain Greek yogurt, seeded chopped jalapeño, lime juice, and a pinch of kosher salt; taste and adjust salt as needed.
  • Top the baked nachos with diced mango, additional cilantro, and dollops of the jalapeño yogurt; serve with jalapeños and lime wedges as desired.

Notes

  • Use ground chicken if preferred.
  • Drain and rinse canned black beans well.
  • Seed the jalapeño for milder yogurt.
  • Chop mango into bite-sized pieces.
  • Watch chips while baking to avoid burning.