Turkey and Bean Tostados with Avocado and Tomato Salsa
Baked tortillas hold the same appeal as their fried counterparts in this tostada recipe they’re crunchy and delicious! You’re going to love this recipe courtesy of the American Heart Association.
Ingredients
Salsa Ingredients: 2 cups chopped tomatoes
1 medium avocado (halved, pitted, diced)
5-6 baby corn (canned), chopped
1-2 medium fresh jalapeño peppers (seeds and ribs discarded, finely chopped)
2 tablespoons finely chopped red onion
2 tablespoons fresh lime juice
Tostados Ingredients:
5 6-inch corn tortillas
8 ounces ground, skinless turkey breast
1 can no-salt-added black beans (rinsed, drained)
2 tablespoons water
Instructions
1
In a small bowl, stir together all the salsa ingredients. Set aside.
2
Preheat the oven to 400°F. Line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray.
3
Place the tortillas on the baking sheet. Lightly spray the tortillas with cooking spray. Using a fork, pierce the tortillas a few times to prevent them from filling with air. Bake for 5 to 6 minutes on each side, or until golden brown.
4
Meanwhile, in a medium nonstick frying pan, cook the turkey, chili powder, cumin, and coriander over medium-high heat for 5 to 6 minutes, or until the turkey is no longer pink, stirring occasionally to turn and break up the turkey.
5
Add the beans and water to the turkey. Cook for 5 minutes, or until the beans are heated through. Using a potato masher. coarsely mash the beans and turkey together. Remove from the heat.
6
To assemble the tostadas, spread the bean and turkey mixture over each tortilla. Spoon the salsa over all. Serve and Enjoy!
Tags:
American Heart Association recipesAvocado and Tomato SalsaChef BryanCooking with Chef BryanFresh CookingHealthy CookingHealthy EatingKUTVKUTV2NewsTurkey and Bean Tostadas
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