Makes 6 hearty portions, each approximately 379 calories, 14 grams fat, 37 grams carbs, 8.5 grams fiber, 30 grams protein, 10 WW Points+
2 teaspoons olive oil, divided
1 cup chopped onion
2 garlic cloves, minced
1 jalapeño pepper, minced (I took most of the seeds out)
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 ¼ lb ground turkey breast
48 baked tortilla chips
2 cups cooked black beans
1 tablespoon fresh lime juice
1 cup chopped tomatoes, drained of juice and seeds
2 tablespoons minced fresh cilantro, plus more for serving
1 cup (4 ounces) shredded Mexican 4 Cheese Blend, 2%
2 tablespoons low fat sour cream
2 tablespoons chopped green onions
1/4 cup sliced ripe olives
¼ avocado, chopped roughly
Preheat oven to 375°.
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add onion to pan; cook 4 minutes or until tender. Add garlic and jalapeño; cook 1 minute. Stir in chili powder, cumin, black pepper, and turkey; cook until turkey no longer pink.
Arrange half of tortilla chips in an 11 x 7–inch baking dish coated with cooking spray; top with turkey mixture.
Heat remaining 1 teaspoons oil in skillet over medium heat. Add beans, mashing with potato masher until chunky; cook 2 minutes or until heated, Stir in lime juice.
Layer beans then tomatoes over turkey mixture in dish. Sprinkle with cilantro. Top with remaining tortilla chips, crushed slightly.
Sprinkle evenly with cheese. Bake at 375° for 15 minutes or until cheese is bubbly.
Serve with sprinkles of cilantro, chopped avocado, sliced olives, chopped green onion and dollop of sour cream.