Ingredients
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1 tbsp canola oil
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1 lb 99% lean ground turkey breast
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1 tsp ground cumin
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1 tsp smoked paprika
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1 (15.5 oz) can low-sodium pinto beans, drained and rinsed
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1 cup frozen corn, thawed and drained
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1 (9 oz) bag tortilla chips
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1 cup shredded reduced-fat Mexican-blend cheese
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2 large tomatoes, diced
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1 red or yellow bell pepper, seeded and diced
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1 cup shredded romaine lettuce
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1 avocado, pitted and diced
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1/2 cup chopped cilantro
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Salsa and sour cream, as needed (optional)
Steps
1
Preheat oven to 425°F. In a 12-inch nonstick skillet, heat the oil on medium-high. Add the ground turkey, cumin, and paprika. Season with salt and pepper. Sauté 7–8 min., until fully cooked, breaking up with a wooden spoon. Stir in the beans and corn and cook 2–3 min., until warmed.
2
Add the tortilla chips to a 12x16-inch rimmed sheet pan. Add the ground turkey and bean mixture over the chips and then top with the cheese. Bake 15 min., until cheese is completely melted.
3
When done, garnish nachos with the tomatoes, bell pepper, lettuce, avocado, and cilantro, or let guests individually garnish nacho portions themselves. Top with salsa and sour cream, if desired.