Veg-loaded nachos
Prep
10 mins
Cook
35 mins
Servings
6
Difficulty
Medium
Here's my favorite way to pile nachos high with vegetables and make them feel like an actual meal. The beauty of this dish is that it comes together in under an hour, and most of the work is just chopping and assembling. I love using black beans as the base because they're packed with fiber and keep you satisfied way longer than you'd expect. The slow cooked turkey adds richness, but honestly, what makes these special is all the fresh toppings like avocado, tomatoes, and cilantro that bring brightness and crunch. It's perfect for feeding a crowd or just treating yourself to something seriously delicious.
Ella x
Ingredients
- 495 gramsslow cooked turkey with gravy
- 1red onion(finely chopped)
- 2jalapeno peppers(jalapeños, 1 finely sliced, 1 deseeded and finely chopped)
- 3limes(zest of 1, juice of 2½, ½ in wedges)
- 1 pinch/escaster sugar
- 2tomatoes(deseeded and finely chopped)
- 25 gramscoriander(finely chopped)
- 2avocados
- 1 tbspessential vegetable oil
- ½ tspcumin seeds
- 400 gramsblack beans(drained and rinsed)
- 2 tbspbart mexican chipotle & red pepper paste
- 300 gramssalted tortilla chips
- 100 gramscheddar cheese(grated)
Detail level
Instructions
- 1
Preheat the oven to 200°C, gas mark 6. Cook the turkey according to pack instructions (discard the gravy or use in another dish). Meanwhile, put ⅓ of the onion in a bowl with the sliced jalapeño, the zest and juice of 1 lime, the sugar and a pinch of salt. Scrunch together and set aside. Put the tomatoes in another bowl with ⅓ of the onion, ½ of the chopped jalapeño,½ of the coriander and the juice of 1 lime. Season and set aside. Put the remaining ⅓ of the onion, jalapeño and coriander in a separate bowl with the avocados and juice of ½ lime; season, then mash together into a chunky guacamole
- 2
Set a large frying pan over a medium heat and add the oil. Add the cumin seeds; fry for 1-2 minutes. Add the beans; cook for 2 minutes. Once the turkey is cooked, shred and mix with the chipotle paste. Spread ½ of the tortilla chips over a large baking tray (about 30x40cm), then scatter over ½ of the beans, ½ of the turkey and ½ of the cheese. Top with the remaining tortilla chips, beans, turkey and cheese. Bake for 5-10 minutes until the cheese is golden. Take out of the oven, dollop on the guacamole and salsa, then scatter with the pickled onion and jalapeño. Serve with lime wedges.
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