30 minsDinner

Sheet pan nachos with turkey, cheddar and romaine

Makes: four servings
Makes: four servings


  • 2 cups canned black beans
  • 12 oz ground turkey
  • ¾ tsp chili powder
  • 4 green onions
  • 8 flour tortilla - 6" sizes
  • ½ cup shredded cheddar cheese
  • 2 tomatoes
  • ½ cup chopped cilantro
  • ¾ lime
  • 2 cups lettuce


  1. Preheat broiler to high. In a blender or food processor, puree black beans with 8 tbsp of their liquid. Season generously with salt and pepper.

  2. Heat a nonstick skillet over medium-high. Add ground turkey and cook until browned, breaking up with a wooden spoon, about 8 minutes. Add chili powder and a pinch of salt.

  3. Thinly slice green onion. Stir into the turkey mixture, along with bean puree.

  4. Cut tortillas into 6 wedges each. Place on a foil-lined baking sheet and broil 2 minutes, then remove from the oven. Spoon turkey mixture over the top, then sprinkle with shredded cheddar. Broil another 2 minutes, or until cheese has melted.

  5. Core and dice tomato. Chop cilantro. Garnish nachos with tomato, cilantro, a squeeze of lime and fresh lettuce.