Turkey and Bean Tostadas

Servings: 5

Ingredients:

Salsa:

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 or 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 onion (red preferred)
2 tablespoons fresh lime juice

Tostadas:

Directions:

In a small bowl, stir together all the salsa ingredients. Set aside.
Preheat the oven to 400°F.
Line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray. 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 the tortillas for 5 to 6 minutes on each side, or until golden brown.
Meanwhile, in a medium non-stick saucepan, 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.
Add the beans and water. Cook for 5 minutes or until the beans are heated through. Using a potato masher, coarsely mash the beans. Remove from the heat.
To assemble the tostadas, spread the turkey mixture over each tortilla. Spoon the salsa on top.

Nutrition:

Recipe source: Heart.org