Heat 1 tbsp olive oil in a medium nonstick skillet over medium heat. Add the finely chopped onion and sauté 2–3 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Brown the meat

Add 150 g lean ground turkey to the skillet. Break it up with a spatula and cook 4–6 minutes until browned and no pink remains.

Season and combine beans

Stir in chili powder, cumin, paprika, salt, pepper and optional hot sauce. Add the rinsed 120 g black beans and stir to combine. Reduce heat to low and simmer 2–3 minutes so flavors meld. Taste and adjust seasoning as needed. Remove from heat and keep warm.

Assemble & Melt Cheese

Preheat the broiler on high (or preheat oven to 220°C/425°F if no broiler). Arrange 4 cups of tortilla chips in a single even layer on a rimmed baking sheet or ovenproof plate. Spoon the warm meat-and-bean mixture evenly over the chips. Sprinkle 60 g shredded reduced-fat cheddar cheese evenly across the chips and meat.

Broil for 2–4 minutes, watching closely, until the cheese is melted and bubbly (or bake 5–7 minutes at 220°C/425°F). Remove from oven carefully.

Finish & Serve

Top the melted nachos with diced tomato, sliced jalapeño (if using), green onion and chopped cilantro. Add dollops of 30 g plain Greek yogurt in 3–4 spots to substitute for sour cream. Serve immediately with lime wedges for squeezing over the top.

Portioning: This recipe yields one generous serving intended to provide approximately 30 g of protein. Enjoy hot.