YOUR SOLIN GENERATED RECIPE
Sheet Pan Ground Turkey Nachos with Roasted Vegetables
Savor a colorful twist on classic nachos with lean ground turkey, hearty black beans, and a vibrant medley of roasted red bell pepper and zucchini, all crowned with a sprinkle of reduced-fat cheddar cheese and a fresh zing of salsa. This sheet pan creation brings together rustic roasted flavors with the satisfying crunch of tortilla chips, making for a nutritious, balanced meal that delights the senses.
INGREDIENTS
4 oz Lean Ground Turkey
1/4 cup Black Beans (cooked)
1/2 medium Red Bell Pepper
1/2 medium Zucchini
1/4 cup Reduced-Fat Cheddar Cheese (shredded)
1 serving Baked Corn Tortilla Chips (approx. 10 chips)
2 tbsp Tomato Salsa
PREPARATION
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
In a bowl, combine the lean ground turkey with a pinch of salt, pepper, and your favorite taco spices (such as cumin, chili powder, and garlic powder). Mix well.
Spread the seasoned turkey evenly on one side of the sheet pan.
Dice the red bell pepper and zucchini into bite-sized pieces. Toss them lightly with a drizzle of olive oil, salt, and pepper.
Arrange the vegetables on the same sheet pan alongside the turkey.
Roast in the oven for about 15-18 minutes until the turkey is cooked through and the vegetables are tender and lightly charred.
Remove the sheet pan from the oven. Evenly distribute the cooked black beans over the turkey and vegetables.
Sprinkle the reduced-fat cheddar cheese over the top and return the pan to the oven for 2-3 minutes until the cheese has melted.
Transfer the mixture to a serving dish, add a serving of baked corn tortilla chips, and top with tomato salsa.
Serve immediately and enjoy your nutritious twist on nachos!