Peachy White Bean and Blueberry Salsa Nacho Bowl

(2017 Pairings) A colorful and zesty nacho bowl.

1 can (15 oz.)	cannellini beans rinsed and drained
2 tablespoons	extra virgin olive oil divided
1	shallot minced
1/2 teaspoon	crushed red pepper flakes
1/2 teaspoon	cayenne pepper
2 teaspoons	brown sugar
1/2 cup	DOLE Chef-Ready Frozen Peach Puree
1/2 lb.	ground turkey
1 tablespoon	ground black pepper
2 tablespoons	kosher salt
1-1/2 tablespoons	smoked paprika
2 tablespoons	chili powder
2 tablespoons	curry powder
3 tablespoons	Worcestershire sauce
1-2 tablespoons	sriracha sauce
1 cup	frozen DOLE Blueberries partially thawed
1/2 small	red onion diced
1/3 cup	fresh cilantro chopped
1	jalapeno pepper minced
1/2	green bell pepper finely diced
1/2 cup	tomato-based salsa
	salt and pepper to taste
3 cups	salad greens
1 cup	blue corn chips or corn tortilla chips
1 cup	cherry tomatoes halved
1/2 cup	queso fresco crumbled

Mash beans in a medium bowl.
Heat 1 tablespoon olive oil in a small skillet over medium heat. Add shallots and sautee until translucent.
Add red pepper flakes, cayenne, and brown sugar. Cook for 30 seconds to slightly melt the sugar.
Add the beans and peach puree. Mix well to incorporate, cook for 2 minutes to allow the beans to brown slightly. Season with salt to taste. Remove from pan and set aside.
Heat remaining 1 tablespoon olive oil to medium skillet over a medium high heat. Add turkey and brown the meat. Add pepper, 2 tablespoons salt, smoked paprika, chili powder, and curry powder to meat. Stir well to coat and cook for 2 minutes.
Add Worcestershire sauce and sririacha and cook for another 3 minutes. Set aside to cool slightly.
Combine blueberries, red onion, cilantro, jalapeno, bell pepper, and salsa in a bowl. Mix well to incorporate. Season with salt and pepper.
Divide salad greens, tortilla chips, refried beans, turkey, salsa, tomatoes, and cheese between two bowls.

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