Categories: Healthy

Ingredients

• 2 unripe (green) plantains, peeled and sliced into 1/8-inch-thick rounds
• 2 tbsp. olive oil
• 1/2 tsp sea salt, divided
• 1/4 tsp black pepper
• 1 tbsp. chile powder
• 2 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp each dried oregano, garlic powder, onion powder and ground turmeric
• 1 lb. ground turkey
• 1 tsp arrowroot starch
• 15 oz. can black beans, drained and rinsed
• 1 cup shredded Monterey Jack
• 4 green onions, thinly sliced
• 1 cup salsa
• 1 large avocado, peeled, pitted and chopped

Directions

1. Preheat oven to 400. Line a large rimmed baking sheet with parchment paper.

2. In a large bowl, gently toss together plantains, oil, 1/4 tsp salt and pepper. Spread in single layer on prepared sheet. Bake, turning once, until edges are beginning to brown, 15-20 minutes. Set aside.

3. Meanwhile, in a small bowl, stir together chile powder, cumin, paprika, oregano, garlic powder, onion powder, turmeric and 1/4 tsp salt. Set aside.

4. Heat a large nonstick skillet on medium. Add turkey and cook, breaking up with a spoon, until browned, 6-8 minutes. Add chile powder mixture and cook, stirring for 1 minute. In same small bowl, mix arrowroot with 3/4 cup water until smooth; add to skillet and cook, stirring, until sauce is thickened, 2-3 minutes.

5. Reduce oven to 350. Spoon turkey mixture over plantains. Top with beans and cheese. Bake for 10 minutes. Top with onions, salsa and avocado.

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