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Turkey and Bean Tostadas

Turkey and Bean Tostadas

Servings: 5

  • 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
  • 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
  1. In a small bowl, stir together all the salsa ingredients. Set aside.
  2. Preheat the oven to 400°F.
  3. 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.
  4. Bake the tortillas for 5 to 6 minutes on each side, or until golden brown.
  5. 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.
  6. 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.
  7. To assemble the tostadas, spread the turkey mixture over each tortilla. Spoon the salsa on top.
  • Calories Per Serving: 260
  • Fat: 7.5 g
  • Saturated Fat: 1 g
  • Trans Fat: 0 g
  • Cholesterol: 18 mg
  • Sodium: 60 mg
  • Carbohydrate: 33 g
  • Fiber: 8 g
  • Sugars: 7 g
  • Protein: 19 g

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