Ingredients
-
8
whole-grain
tortillas
-
4 tsp
canola oil
, divided
-
1/2
540-mL can
navy beans
, drained and rinsed
-
1
garlic clove
, minced
-
2 tsp
ground
chili powder
-
1/2 tsp
ground
cumin
-
1/2 tsp
salt
-
1
454-g pkg lean
ground turkey
-
1
156-mL can
tomato paste
-
1/2 cup
water
-
1 cup
grated
Monterey jack
-
1 cup
shredded
iceberg lettuce
-
1/2 cup
sour cream
-
1
tomato
, diced
-
1
green onion
, thinly sliced
-
1/4 cup
cilantro
Instructions
-
- Position racks in top and bottom thirds of oven. Preheat to 400F. Brush both sides of tortillas with 3 tsp oil. Stack tortillas and slice into 8 wedges. Arrange on 2 baking sheets. Bake in top and bottom thirds of oven, switching and rotating sheets halfway through, until crisp and golden, 8 to 10 min. Transfer to a rack to cool. Preheat broiler.
- Mash beans with a potato masher in a medium bowl. Heat a medium non-stick frying pan over medium-high. Add remaining 1 tsp oil, then garlic, chili powder, cumin and salt. Stir until fragrant, 30 sec. Crumble in turkey. Cook, breaking meat up with a fork, until it’s no longer pink, 4 to 5 min. Add tomato paste, water and mashed beans. Cook until warmed through, about 2 min.
- Divide tortilla chips between 2 large casserole dishes or transfer all to a baking sheet. Spread tortillas out in one layer if possible. Spoon turkey mixture evenly over chips, then sprinkle with cheese.
- Broil in top third of oven just until cheese melts, 1 min. Serve topped with lettuce, sour cream, tomato, green onion and cilantro.
Nutrition (per serving)
- Calories
- 452,
- Protein
- 28 g,
- Carbohydrates
- 38 g,
- Fat
- 22 g,
- Fibre
- 7 g,
- Sodium
- 804 mg.
Originally published in the Today’s Parent January 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen.
