Spicy Turkey Mini-Meatball Nachos

Prep time: 5min
Total time: 35min
Serves: 12
1 lb
lean ground turkey
500 g
1/4 tsp
each sea salt and pepper
1 mL
1/2 cup
canned black beans, well rinsed, drained and dried
125 mL
1/3 cup
Sensations by Compliments No Limits Barbecue Sauce
75 mL
2 tbsp
hot sauce
30 mL
1 bag
(300 to 385 g) blue corn tortilla chips
Roma tomatoes, diced
1 1/2 cups
Compliments Balance Part Skim Mozzarella Shredded Cheese
375 mL
1/2 cup
finely sliced green onions (4 to 5)
125 mL
ripe avocados, peeled, pitted and sliced
1/12 of the recipe
14 g
saturated fat
3 g
25 g
4 g
14 g
40 mg
4 g
410 mg


  1. Preheat oven to 400˚F (200˚C). Cut turkey lengthwise into 8 strips; cut crosswise into eighths to create grid of 64 pieces. Sprinkle with salt and pepper. Roll each piece into 1/2-in. (1 cm) ball. Gently stir together meatballs, black beans, barbecue sauce and hot sauce to coat evenly. Spread meatball mixture on parchment paper-lined rimmed baking sheet; bake until meatballs are cooked through, about 20 min. Remove from oven and let cool slightly.

  2. Set aside 2 tbsp (30 mL) green onions. Spread half of the tortilla chips over a parchment paper–lined rimmed baking sheet, then top with half each of the meatball mixture, tomatoes, cheese and green onions. Repeat a second layer with remaining ingredients. Bake until cheese is melted, about 10 min.

  3. Using parchment paper, slide nachos onto serving platter. Garnish with avocado and remaining green onions.