Preheat oven to 400˚F (200˚C). Cut turkey lengthwise into 8 strips; cut crosswise into eighths to create grid of 64 pieces. Sprinkle with salt and pepper. Roll each piece into 1/2-in. (1 cm) ball. Gently stir together meatballs, black beans, barbecue sauce and hot sauce to coat evenly. Spread meatball mixture on parchment paper-lined rimmed baking sheet; bake until meatballs are cooked through, about 20 min. Remove from oven and let cool slightly.
Set aside 2 tbsp (30 mL) green onions. Spread half of the tortilla chips over a parchment paper–lined rimmed baking sheet, then top with half each of the meatball mixture, tomatoes, cheese and green onions. Repeat a second layer with remaining ingredients. Bake until cheese is melted, about 10 min.
Using parchment paper, slide nachos onto serving platter. Garnish with avocado and remaining green onions.
Using fresh green onions and avocado, turkey instead of beef, switching up your full-fat cheese with part-skim cheese, and substituting black beans for refried beans, means you cut down on fat and calories – without compromising on taste.
These mini meatballs are made with just meat and seasoning, so we use an express method to prepare them: cut your “piece” of ground turkey into strips lengthwise; then cut crosswise to create a grid of 64 pieces; simply give each piece a quick roll and they’re ready.