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!
- 2 cups chopped tomatoes (about 2 medium tomatoes)
- 1 medium avocado (halved, pitted, diced)
- 1 large ear of corn, husks and silk discarded, and kernels removed from the cob OR
- 1 cup frozen whole-kernel corn (thawed, drained)
- 1-2 medium fresh jalapeño peppers (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
- 1, 15.5-ounce can no-salt-added black beans (rinsed, drained)
- 2 tablespoons water
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- 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 saucepan, cook the turkey over medium-high heat for 3 to 4 minutes, or until no longer pink, stirring occasionally to turn and break up the turkey. Transfer the turkey to a plate.
- 5 In a large nonstick saucepan, cook the beans and water over medium-high heat for 5 minutes, or until heated through. Using a potato masher, coarsely mash the beans until they’re the consistency of refried beans. Remove from the heat. Stir in the ground turkey.
- 6 To assemble the tostadas, spread the bean and turkey mixture over each tortilla. Spoon the salsa over all.
Copyright © 2018 American Heart Association, Healthy For GoodTM, heart.org/healthyforgood
|Total Fat||7.5 g|
|Saturated Fat||1.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||1.0 g|
|Monounsaturated Fat||4.5 g|
|Total Carbohydrate||33 g|
|Dietary Fiber||8 g|
2 starch, 1 vegetable, 2 lean meat
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