This dish mixes Latin-American favorites platanos and nachos in a healthy, family friendly meal.
4-5 Green Plantains
Lean ground turkey
1 can of Black beans
1 can of Pinto beans
Corn kernels (optional)
Let’s start with the plantains. Peel and slice each plantain into about 1/2″ pieces. Place all of the pieces in cold water and boil until they give a bit- not too soft. Remove the pieces from the water and place on a flat surface and pat dry. On a cutting board youa re now going to flatten these. Place the plantain on the cutting board and press down firmly with your hand, a bowl or a can- you want to be sure to apply pressure. once they are all flattened arrange on a cookie sheet and place them in the over on 425 until crisp on the outside.
Nacho topping time!!!!
In a saucepan place the ground turkey, season with the salt, pepper and garlic powder. To add extra flavor you can crush the garlic clove and throw it in whole then remove before serving. While this browns combine the beans and corn kernels in another saucepan. Season as desired with cilantro leaves, salt, pepper. The water from the canned beans will aid in thickening. Drain your turkey meat once it is completely brown and cooked.
Layer those plantains as high as you wish for a fun family serving. Top the plantains with the ground turkey and beans then top with shredded cheese. Add sliced jalapenos as desired.
Veggie hiding tip:
To add more veggies free to dice onions and peppers into the ground turkey. Another alternative is topping with fresh guacamole, salsa or pico de gallo!