turkey and black bean nachos

with feta and coriander

  • 2 teaspoons extra virgin olive oil
  • 1 red onion, finely chopped
  • 500g turkey mince
  • 400g can black beans, rinsed and drained
  • 2 teaspoons ground coriander
  • 1 tablespoon finely chopped oregano
  • ½ cup (140g) tomato paste
  • 1 cup (250ml) chicken stock
  • 200g multi-grain tortilla corn chips
  • 1 avocado, chopped
  • 50g feta, crumbled
  • coriander (cilantro) leaves, to serve

CORIANDER AND FETA SAUCE

  • 2 green onions (scallions), roughly chopped
  • ½ cup coriander (cilantro) leaves
  • ½ cup (125ml) buttermilk
  • 50g feta
  • sea salt and cracked black pepper
  1. To make the coriander and feta sauce, place the onion, coriander, buttermilk, feta, salt and pepper in a medium bowl. Using a hand-held blender, blend until smooth. Set aside.
  2. Heat the oil in a large frying pan over high heat, add the onion and cook, stirring, for 2 minutes. Add the turkey and cook, stirring, for 3–4 minutes or until lightly browned. Add the beans, ground coriander, oregano, tomato paste, stock, salt and pepper and cook for 5 minutes, stirring occasionally. 
  3. Divide the corn chips between bowls and top with the turkey mixture, avocado, feta and coriander. Drizzle with the coriander and feta sauce to serve. Serves 4

Photography: William Meppem

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