Turkey and Bean Tostadas with Avocado-Tomato Salsa

Salsa Ingredients:
  • 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

Tostada Ingredients:

  • Cooking spray
  • 5 6-inch corn tortillas
  • 8 ounces ground, skinless turkey breast
  • 1 can no-salt-added black beans (rinsed, drained)
  • 2 tablespoons water


  • 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 for 5 to 6 minutes on each side, or until golden brown.
  • 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.
  • 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.
  • To assemble the tostadas, spread the bean and turkey mixture over each tortilla. Spoon the salsa over all.

Source: recipes.heart.org