Nachos For Uno. Recipe

Preheat & Prep

Preheat oven to 200°C (400°F). Rinse and drain the black beans. Dice the tomato and red onion, slice jalapeño if using, chop cilantro, and cut the lime into wedges.

Heat 1 tsp olive oil in a nonstick skillet over medium-high heat. Add the 150 g ground turkey and break it up with a spatula. Cook 3–4 minutes until it starts to brown.

Sprinkle in 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper. Stir to combine and continue to cook 2–3 minutes until turkey is fully cooked through (internal temperature ~74°C / 165°F).

Add the rinsed 60 g black beans to the cooked turkey, stir to combine, and cook 1 minute more to heat the beans through. Taste and adjust seasoning if needed. Remove from heat.

Arrange 4 cups of tortilla chips in a single even layer on a medium baking sheet or oven-safe plate (you can slightly overlap).

Evenly distribute the warm turkey-and-bean mixture over the chips.

Sprinkle 60 g reduced-fat shredded cheddar evenly over the top.

Place the tray in the preheated oven and bake 5–7 minutes until the cheese is melted and bubbling and edges of chips are lightly toasted. For a broiler finish, broil 30–60 seconds watching carefully to avoid burning.

Remove nachos from the oven. Dollop 2 tbsp fat-free Greek yogurt in several spots over the nachos (this acts as a lighter sour cream).

Scatter the diced tomato, 2 tbsp diced red onion, sliced jalapeño (if using), and 1 tbsp chopped cilantro over the top.

Squeeze the lime wedges over the nachos to taste and serve immediately while hot.