Sheet pan nachos with turkey, cheddar and romaine
- 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
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.
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.
Thinly slice green onion. Stir into the turkey mixture, along with bean puree.
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.
Core and dice tomato. Chop cilantro. Garnish nachos with tomato, cilantro, a squeeze of lime and fresh lettuce.