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
- 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.
- 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.
- 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
© DONNA HAY GROUP
