Tostadas are crispy tortillas that are like an open-faced sandwich filled with taco ingredients. This is a wonderful Turkey and Bean Tostadas, a crispy change for a twist on Taco night.
Tosada means “toasted”, so the toppings are laid on top of a crispy corn tortilla. They are not folded like tacos, they are open & flat. It’s difficult to buy Tosada shells, so to make them you need to fry or bake taco shells.
Tosadas usually have beans as their protein, but can also have the same toppings as tacos.
Turkey and Bean Tostadas
- 2 cups chopped tomatoes (about 2 medium tomatoes)
- 1 medium avocado, halved, pitted, and diced (optional)
- 1 large ear of corn, husks and silk discarded, and kernels removed from the cob
- 1 cup frozen whole-kernel corn, thawed and drained (optional)
- 1 to 2 medium fresh jalapeños, seeds and ribs discarded, finely chopped
- 2 tablespoons finely chopped red onion
- 2 tablespoons fresh lime juice
- Cooking spray
- 5 6-inch corn tortillas
- 8 ounces ground skinless turkey breast
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 15.5-ounce can no-salt-added black beans, rinsed and drained
- 2 tablespoons water
To make salsa
- In small bowl, stir tomatoes, avocado, corn, jalapenos, onions and lime juice. Set aside.
- Preheat oven to 400 F.
To make tostadas
- Line baking sheet with aluminum foil. Lightly spray foil with nonstick cooking spray. Place tortillas on baking sheet. Lightly spray tortillas with nonstick cooking spray. Using fork, pierce tortillas several times to prevent from filling with air.
- Bake tortillas 5-6 minutes on each side, or until golden brown.
- In medium nonstick saucepan over medium-high heat, cook turkey, chili powder, cumin and coriander 5-6 minutes, or until turkey is no longer pink, stirring occasionally to turn and break up turkey.
- Add beans and water. Cook 5 minutes, or until beans are heated through. Using potato masher, coarsely mash beans. Remove from heat.
- To assemble tostadas, spread turkey mixture over each tortilla. Top with salsa.
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Recipe, photo and video courtesy of American Heart Association
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