Peachy White Bean and Blueberry Salsa Nacho Bowl
(2017 Pairings) A colorful and zesty nacho bowl.
INGREDIENTS:
1 can (15 oz.)
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cannellini beans rinsed and drained
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2 tablespoons
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extra virgin olive oil divided
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1
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shallot minced
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1/2 teaspoon
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crushed red pepper flakes
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1/2 teaspoon
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cayenne pepper
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2 teaspoons
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brown sugar
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1/2 cup
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DOLE Chef-Ready Frozen Peach Puree
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1/2 lb.
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ground turkey
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1 tablespoon
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ground black pepper
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2 tablespoons
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kosher salt
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1-1/2 tablespoons
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smoked paprika
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2 tablespoons
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chili powder
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2 tablespoons
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curry powder
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3 tablespoons
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Worcestershire sauce
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1-2 tablespoons
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sriracha sauce
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1 cup
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frozen DOLE Blueberries partially thawed
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1/2 small
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red onion diced
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1/3 cup
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fresh cilantro chopped
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1
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jalapeno pepper minced
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1/2
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green bell pepper finely diced
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1/2 cup
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tomato-based salsa
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|
salt and pepper to taste
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3 cups
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salad greens
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1 cup
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blue corn chips or corn tortilla chips
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1 cup
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cherry tomatoes halved
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1/2 cup
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queso fresco crumbled
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DIRECTIONS:
- 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.