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Healthy Loaded Nacho Bowls - Big Flavor With Better-For-You Swaps

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Base and crunch: 4 small corn tortillas or 2 cups baked tortilla chips (choose whole grain or low-sodium if possible)
  • 1 large bell pepper, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1 jalapeño, thinly sliced (optional)
  • Protein: 1 lb extra-lean ground turkey or chicken (or crumbled extra-firm tofu)
  • 1 can (15 oz) black beans, rinsed and drained
  • Spice blend: 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne (optional)
  • 1/2 tsp kosher salt, more to taste
  • Black pepper, to taste
  • Cheese and toppings: 3/4 cup shredded sharp cheddar or Mexican blend (or dairy-free cheese)
  • 1 large avocado, diced
  • 1/2 cup plain Greek yogurt (or light sour cream)
  • 1/4 cup salsa or pico de gallo
  • Fresh cilantro, chopped
  • Lime wedges
  • Optional add-ins: 1 cup shredded romaine or finely chopped cabbage
  • 1/2 cup corn kernels (fresh, frozen, or canned and drained)
  • Pickled red onions
  • Olive oil spray or 1 tbsp olive oil

Method
 

  1. Prep the chips: If using corn tortillas, cut into triangles, mist with olive oil spray, and bake at 375°F (190°C) for 8–12 minutes until golden and crisp, flipping halfway. Season lightly with salt. Set aside.
  2. Roast the veggies: On a sheet pan, toss bell pepper and red onion with a little olive oil, salt, and pepper. Roast at 400°F (205°C) for 12–15 minutes until edges char slightly. You can also use a skillet over medium-high heat.
  3. Cook the protein: Warm a large skillet over medium heat. Add turkey (or tofu) and break it up. Cook 5–7 minutes until browned.
  4. Season and simmer: Stir in chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper. Add black beans and 1/4 cup water. Simmer 2–3 minutes to thicken and coat everything in spices. Taste and adjust seasoning.
  5. Melt the cheese: Reduce heat to low, sprinkle cheese over the skillet mixture, and cover for 1–2 minutes until just melted. Alternatively, keep cheese separate and sprinkle it on bowls to control portions.
  6. Prep cool toppings: Dice avocado, chop cilantro, slice jalapeño, and set out salsa, yogurt, lime wedges, and any add-ins like corn or lettuce.
  7. Assemble the bowls: Divide chips between 4 bowls. Top with the seasoned protein and beans, roasted veggies, tomatoes, and jalapeño. Add avocado, a spoonful of Greek yogurt, and salsa. Finish with cilantro and a squeeze of lime.
  8. Serve: Enjoy immediately while the chips are crisp and the toppings are warm.