YOUR SOLIN GENERATED RECIPE
Sheet Pan Lean Ground Turkey Nachos with Crispy Tortilla Chips and Fresh Pico de Gallo
Enjoy a balanced plate of lean ground turkey and hearty black beans layered over crispy baked corn tortilla chips, all topped with a fresh, vibrant pico de gallo. This dish offers a satisfying mix of textures and flavors with seasoned turkey, crunchy tortillas, and a refreshing burst of tomato, onion, and lime.
INGREDIENTS
4 oz Lean Ground Turkey
1/2 cup Canned Black Beans (no salt added)
2 Corn Tortillas
1 medium Tomato, diced
2 tbsp Red Onion, diced
1 tbsp Jalapeño Pepper, minced
2 tbsp Fresh Cilantro, chopped
1 tbsp Lime Juice
1 tsp Olive Oil
1 tsp Chili Powder
1 tsp Cumin
1 tsp Garlic Powder
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper.
In a bowl, combine the lean ground turkey, black beans, olive oil, chili powder, cumin, garlic powder, salt, and pepper. Mix until well incorporated.
Spread the turkey mixture evenly on the sheet pan.
Bake the turkey mixture for 12-15 minutes until the turkey is fully cooked.
Meanwhile, cut the corn tortillas into wedges. Arrange them on a separate baking tray, spray lightly with a bit of olive oil and a sprinkle of salt.
Bake the tortilla wedges in the oven for about 8-10 minutes or until they turn crispy and golden.
Prepare the pico de gallo by combining the diced tomato, red onion, minced jalapeño, and chopped cilantro in a bowl. Drizzle with lime juice and add a pinch of salt.
Once the turkey mixture and tortilla chips are ready, assemble your nachos. Layer the crispy tortilla chips on a plate, top with the baked turkey and bean mixture, and finish with a generous spoonful of fresh pico de gallo.
Serve immediately and enjoy your balanced, flavorful plate of nachos!