Spicy Turkey Mini-Meatball Nachos

Prep time: 5min
Total time: 35min
Serves: 12
1 lb
lean ground turkey
500 g
1/4 tsp
each sea salt and pepper
1 mL
1/2 cup
canned black beans, well rinsed, drained and dried
125 mL
1/3 cup
Sensations by Compliments No Limits Barbecue Sauce
75 mL
2 tbsp
hot sauce
30 mL
1 bag
(300 to 385 g) blue corn tortilla chips
4
Roma tomatoes, diced
1 1/2 cups
Compliments Balance Part Skim Mozzarella Shredded Cheese
375 mL
1/2 cup
finely sliced green onions (4 to 5)
125 mL
2
ripe avocados, peeled, pitted and sliced
1/12 of the recipe
calories
280
fat
14 g
saturated fat
3 g
carbs
25 g
sugar
4 g
protein
14 g
cholestrol
40 mg
fibre
4 g
sodium
410 mg

Directions

  1. Preheat oven to 400˚F (200˚C). Cut turkey lengthwise into 8 strips; cut crosswise into eighths to create grid of 64 pieces. Sprinkle with salt and pepper. Roll each piece into 1/2-in. (1 cm) ball. Gently stir together meatballs, black beans, barbecue sauce and hot sauce to coat evenly. Spread meatball mixture on parchment paper-lined rimmed baking sheet; bake until meatballs are cooked through, about 20 min. Remove from oven and let cool slightly.

  2. Set aside 2 tbsp (30 mL) green onions. Spread half of the tortilla chips over a parchment paper–lined rimmed baking sheet, then top with half each of the meatball mixture, tomatoes, cheese and green onions. Repeat a second layer with remaining ingredients. Bake until cheese is melted, about 10 min.

  3. Using parchment paper, slide nachos onto serving platter. Garnish with avocado and remaining green onions.

Tip

Using fresh green onions and avocado, turkey instead of beef, switching up your full-fat cheese with part-skim cheese, and substituting black beans for refried beans, means you cut down on fat and calories – without compromising on taste.