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These Loaded Nachos with Turkey, Beans and Cheese are made with baked tortilla chips, lean ground turkey, black bean dip, cheese and pico de gallo.

Loaded Nachos with Turkey Beans and Cheese

Cinco De Mayo, or any day with these healthy loaded nachos loaded with protein and fiber. Using lean ground turkey mixed with flavorful black bean dip, this lighter recipe takes a classic appetizer that’s normally over 1200 calories in most chain restaurants, and makes them under 400 calories. I actually have tons of of ground turkey recipes, it’s my favorite protein to make use of to loosen up a few of my favorite dishes! You may additionally like my loaded Nacho Chicken Tostada or my Low-Carb Mini Bell Pepper Nachos.

I like nachos, who doesn’t? That being said, these lighter nachos don’t disappoint!! We had them for dinner but this can be great for lunch or as an appetizer. This recipe was inspired by Rocco Dispirito’s cookbook, Now Eat This

. I made some adjustments to his original recipe and it was DELICIOUS. High in fiber and lower in fat and super easy to make.

How To Make Loaded Nachos Healthy

• Baked chips. Start with baked tortilla chips as a substitute of fried as your base.
• Use lean protein akin to lean ground turkey or chicken.
• Add beans for fiber. Here this uses a fat-free black bean dip which adds flavor without spending an excessive amount of time cooking.
• Top it with a fresh element at the top. Pico de gallo is made with all fresh vegetables, lime juice and cilantro that adds tons of flavor, be certain you drain it so that you don’t get your nachos soggy. To avoid wasting time it’s also possible to buy it pre-made.
• Use less cheese. Don’t get me mistaken, I like cheese but with all these toppings, it’s easy to make use of less and never miss it.
• Portion control. Weigh out your chips and bake each portion separate so that you don’t eat double the portion.

Prep: 10 mins

Cook: 15 mins

Total: 25 mins

Yield: 4 servings

Serving Size: 1 ounce chips plus toppings

• Preheat oven to 425F.

• Place 1 oz (about 14 depending on the brand) chips on 4 oven-proof dishes or all 4ounces on one large baking sheet.

• Heat a big nonstick sauté pan over high heat.

• Add the bottom turkey and season with cumin, garlic powder, salt and pepper and sauté until cooked through, breaking up meat into small pieces with a picket spoon, about 5 minutes.

• When cooked, add the bean dip and blend well.

• Spoon the turkey mixture over the chips and sprinkle the cheese on top.

• Bake until cheese melts, about 6 minutes.

• Remove the nachos from the oven, top with pico de gallo, sour cream, cilantro and jalepeños.

• Serve immediately.

Last Step:

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Dietary info will vary barely based on brands of chips, etc.

Serving: 1 ounce chips plus toppings, Calories: 386 kcal, Carbohydrates: 45 g, Protein: 28 g, Fat: 17.5 g, Saturated Fat: 7 g, Cholesterol: 32 mg, Sodium: 990 mg, Fiber: 1.5 g, Sugar: 8.5 g