Donna Hay's not-so-naughty turkey and black bean nachos

It's so delicious you'll want to eat it all summer long.

There’s something about Mexican food that just goes perfectly with balmy summer days. What’s better than sitting by the water, munching on nachos with an ice cold Corona in hand? Unfortunately, Mexican food has a reputation for being just as indulgent as it is delicious. But just because the fast food variety tends to be on the greasy side, that doesn’t mean you can’t make a healthier version at home! This mouth-watering recipe from Donna Hay has all the usual savoury crunch of traditional nachos but incorporates more virtuous ingredients.

We’ve simply made a few clever swaps to give these nachos a mighty power boost. Rich in protein and healthy fats, they have the balance of nutrients you need to fuel you through the rest of the day. Keep an eye out for alternatives to regular corn chips- there are so many better-for-you options that fit the bill perfectly.
-Donna Hay

Yep, this nachos recipe is so delicious you’ll want to eat it all summer long. And thanks to its good-for-you ingredients, you can!

Turkey and black bean nachos with feta and coriander

Serves 4


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.


  • Donna suggests that the secret to perfect nachos is the balance of textures. A creamy element is essential to offset the crunch of the corn chips, whether it’s a simple guacamole or spicy yoghurt sauce. Garnishing with fresh herbs ties it all together.

Donna Hay Fresh + Light

Donna Hay Fresh + Light, nachos, healthy mexican

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