Baked tortillas hold the same appeal as their fried counterparts in this tostada recipe — crunchy and delicious.
Turkey Bean Tostadas with Avocado Tomato Salsa
2 cups chopped tomatoes
1 medium avocado (halved, pitted and diced)
1 large ear of corn, husks and silk discarded and kernels removed from the cob or you can use 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
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 degrees. 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 5-6 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.