Spicy Turkey Mini-Meatball Nachos

Prep time: 5min

Total time: 35min

Serves: 12

Ingredients
Nutritional Information

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

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

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

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.
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.
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.