Turkey and Bean Tostadas with Avocado-Tomato Salsa
“Baked tortillas hold the same appeal as their fried counterparts in this tostada recipe, crunchy and delicious!”…The American Heart Association
Ingredients
Salsa Makings:
2 cups chopped tomatoes
1 medium avocado, halved, pitted and diced
1 cup fresh or frozen whole-kernel corn
1-2 medium fresh jalapeño peppers, seeded, ribs discarded and finely chopped
2 tbsp finely chopped red onion
2 tbsp fresh lime juice
Tostada Makings:
5 6-inch corn tortillas
1/2 pound ground, skinless turkey breast
1 can no-salt added black beans, 15.5 ounce cans
2 tbsp water
Instructions
1
In a small bowl, stir together all the salsa ingredients and set aside.
2
Preheat the oven to 400 degree’s.
3
Line a baking sheet with parchment paper and place the corn tortillas on the baking sheet. Lightly spray with vegetable spray and bake until they are golden brown (about 6 minutes).
4
In a medium non-stick sauce pan, cook the turkey over medium-high heat fro about 5 minutes or until it is fully cooked.
5
In a large nonstick saucepan, cook the beans and water over medium-high heat for about 5 minutes or until heated through. Using a potato masher, coarsely mash the beans until they’re the consistency of re-fried beans. Remove from the heat and stir in the cooked ground turkey.
6
To assemble, spread the bean and turkey mixture over each tortilla and spoon the salsa over top. Serve and enjoy!
Tags:
Chef BryanCooking with Chef BryanDinner IdeasHealthy CookingThe American Heart AssociationTostadasTurkey and Bean Tostadas
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