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{This post is sponsored by Old El Paso! I used their Green Chiles to make these loaded and healthy-ish nachos!}
Who’s down with Thursday night Nachos?!
More specifically, black bean turkey nachos…with jalapeno yogurt, sweet potatoes and fresh mango! I know, I know it’s kind of a lot, but they are nachos, so isn’t LOADED exactly what you’d expect.
One of my favorite easy snacks or dinners to make are nachos. My dad used to make them as a quick lunch or dinner on Sundays throughout the fall and winter months. They were such a welcomed treat after coming home from being outside all day. He’d pile the chips high with cheese and peppers, throw them in the oven, build a warm fire and by the time he was done, the nachos were ready for eating. Coming in from the cold, snuggling by the warm fire and eating cheesy nachos…definitely one of my favorite memories of fall and winter months as a kid…perfection!
All month-long I’ve been focusing on making recipes healthier, so I’m excited to share my slightly healthified version of everyone’s favorite snack…or dinner in my family’s case. These nachos are piled high with lean turkey, black beans, and Old El Paso green chiles for an extra boost of flavor. I topped them with a spicy jalapeno lime yogurt, lots of fresh cilantro and a diced mango for some sweetness to balance out all the spice. OKok and cheese, I mean, you can’t make cheeseless nachos.
OH, and of course, avocado.
Here’s the deal. I know that it’s not quite the weekend yet, but after the last week or really the last couple of months, I feel as though we could all use a cheesy nacho dinner, you know? I decided a while ago that I’d never really talk politics and things on the site because that just opens up a lot of ahh…drama, and my goal here is to brighten people’s day, keep spirits high and show you guys some seriously good food, you know?
Thing is, I know people everywhere are feeling just a little stressed…so I want to help us all relax a little. The only way I know how to do that is to show you guys one of my favorite EASY + cheesy nacho recipes. Yes, yes, YES. Who’s with me? We can all drown our stresses, whatever they may be, in a pan of loaded nachos, right?
Thinkin’ so.
Plus, like I said, I made these on the lighter side, meaning it’s totally cool to eat the whole pan in one sitting.
In all seriousness, I am in love with these nachos, and they really can cure any Thursday blues you might be feeling. These truly are the perfect dinner, or yes, game day (Superbowl Sunday) snack. And even though these may look indulgent, they’re full of protein, fiber, veggies, and healthy fats (hello, avocado!!), plus even some fruit.
See, well-rounded meal!! Got to love my way of thinking. 🙂
RANDOM SIDE NOTE FOR THE DAY: I was just looking back at an old post from a couple of years ago and oh my gosh, reading it was seriously painful. I said the words “laugh your butt off”. Honestly, I don’t think I’ve ever said those words before. I mean, clearly I have, but it’s crazy to see how much a person can change/grow in just a matter of years.
Black Bean Turkey Nachos with Jalapeno Yogurt.
Servings: 6 servings
Calories Per Serving: 834 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion chopped
- 1 small sweet potato chopped
- 2 cloves garlic minced or grated
- 1 pound ground turkey or chicken
- 1 teaspoon chipotle chile powder
- 1 teaspoon cumin
- kosher salt and pepper
- 1/4 cup chopped cilantro
- 2 cans (4.5 oz) Old El Paso chopped green chiles
- 1 can (14 oz) black beans drained and rinsed
- 1 cup shredder pepper jack cheese
- 1 cup shredded cheddar cheese
- 1 bag tortilla chips
- 1 mango diced
- jalapenos cilantro, and lime wedges, for serving
Jalapeno Yogurt
- 1 cup plain greek yogurt
- 1 jalapeno seeded and chopped
- juice of 1 lime
- kosher salt
Instructions
- Preheat the oven to 375 degrees F.
- Heat a large skillet over medium high heat and add the olive oil. When the oil shimmers, add the onion and sweet potato and cook until it begins to caramelize, about 5 minutes. Add the garlic and cook 30 seconds. Add the turkey and cook until cooked through, breaking up the meat as it cooks, about 8-10 minutes. Stir in the chipotle chile powder, cumin and a large pinch of both salt and pepper. Add 1/2 cup of water to the skillet, and cook, stirring occasionally until the water is evaporated. Remove from the heat and stir in the cilantro, green chiles and black beans.
- Arrange the chips in a single layer on a large baking sheet. Sprinkle half of the cheese over the chips and then spoon over an even layer of the turkey. Add the remaining cheese. Transfer to the oven and bake for 10-15 minutes or until the cheese has melted.
- Meanwhile, make the yogurt. In a small bowl, combine the yogurt, jalapeno, lime juice and salt. Taste and add salt if needed.
- To serve, top the nachos with mango, cilantro and jalapeno yogurt. Enjoy!
Nachos for the win!
{This post is sponsored by Old El Paso. Thank you for supporting the brands that keep Half Baked Harvest cooking!! 
}
My kids inhaled this! I used baby potatoes instead of sweet potatoes bc that’s what I had on hand. So yummy!
So glad you loved the recipe! Thanks so much for giving it a try! xT
Great combination of spices for the meat and sweet potato was a good addition. I omitted cilantro and the beans – added raw onion, diced green peppers, and chopped raw jalapeño before baking. Layered twice, with green onions after cooking. Delicious!
Hey Samantha,
Happy Monday!! 🍁 Love to hear that this recipe turned out well for you, thanks a bunch for making it! xT