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Homemade Turkey and Black Bean Nachos with Creamy Jalapeno Sauce photo

Turkey and Black Bean Nachos with Creamy Jalapeno Sauce

Loaded nachos topped with seasoned ground turkey, black beans, cheese, fresh lettuce, salsa, and a creamy jalapeño sauce.
Print Recipe Save it
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 16 servings

Equipment

  • oven or broiler-safe baking sheet
  • Aluminum Foil
  • Large Skillet
  • Spatula
  • Food processor or blender
  • Measuring Spoons
  • Measuring Cups
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound lean ground turkey (93% lean)
  • 2 tablespoons taco seasoning
  • 15 ounces black beans, canned drained and rinsed
  • 4 cups whole wheat tortilla chips
  • 1 1/2 cups Mexican blend cheese shredded
  • 1 cup lettuce shredded
  • 1/2 cup salsa
  • 1 cup plain Greek yogurt
  • 1/2 medium avocado skin and pit removed
  • 1 whole jalapeño stem and seeds removed
  • 3 tablespoons fresh dill stems removed
  • 3 tablespoons fresh chives
  • 2 cloves garlic
  • 1 lime lime juiced
  • 1/2 teaspoon salt

Instructions
 

  • Preheat the oven by setting it to broil on high (about 350°F is indicated in the original; follow your oven's broil setting and monitor closely).
  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the ground turkey and taco seasoning to the hot skillet and cook, breaking it up with a spatula, until no pink remains, about 7–8 minutes.
  • When the turkey is nearly done (about 1 minute remaining), stir in the drained and rinsed black beans and warm through.
  • Line a large baking sheet with foil and spread the tortilla chips in an even layer.
  • Top the chips with the hot turkey and black bean mixture, then sprinkle the shredded Mexican blend cheese evenly over the top.
  • Place the baking sheet under the broiler and heat until the cheese melts and becomes bubbly, about 4–6 minutes—watch closely to avoid burning.
  • While the nachos broil, make the creamy jalapeño sauce: combine Greek yogurt, avocado, jalapeño (stem and seeds removed), fresh dill, fresh chives, garlic, lime juice, and salt in a food processor or blender and blend until smooth.
  • Remove the nachos from the oven. Top with shredded lettuce and spoon the salsa over the nachos.
  • Drizzle the creamy jalapeño sauce over the nachos or serve it on the side, then serve immediately.

Notes

  • Watch the nachos closely while broiling to prevent burning.
  • Remove jalapeño seeds for milder heat.
  • Use full-fat Greek yogurt for a creamier sauce.
  • Drain and rinse canned beans to reduce sodium.