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Trashcan Turkey and Black Bean Nachos

Fully loaded cheesy, meaty nachos for a fraction of the fat and calories in restaurant nachos.

Trashcan Turkey and Black Bean Nachos Photo
Yield: Serves 2


  • 2 oz. blue corn tortilla chips (lowest sodium possible)
  • 1/2 cup ground and seasoned lean turkey
  • 1 Roma tomato, chopped
  • 1/2 bell pepper, chopped
  • 1/4 cup black beans (if canned, drain and rinse)
  • 2 oz. grated Monterrey Jack cheese


  1. Brown and season the turkey; set aside. While that cooks, chop and prepare the vegetables and other toppings.

  2. Preheat the oven to 350 degrees F. Spread foil or parchment across a baking sheet.

  3. Make a single layer of chips on the baking sheet, then top with all of the ingredients, finishing with the cheese.

  4. Bake for about 10-15 minutes, or until the cheese bubbles and melts. Remove and serve immediately with avocado, jalapenos, or salsa.

photos by Kacy Meinecke


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