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Turkey and Bean Tostadas
Recipe courtesy of the American Heart Association’s Healthy for Good initiative
Servings: 5
Salsa:
2 cups chopped tomatoes (about 2 medium tomatoes)
1 medium avocado, halved, pitted, and diced
1 large ear of corn, husks, and silk discarded, kernels removed
1-2 medium fresh jalapenos, seeds and ribs discarded, finely chopped
2 tablespoons finely chopped red onion
2 tablespoons fresh lime juice
Tostadas:
nonstick cooking spray
5 corn tortillas (6 inches each)
8 ounces ground skinless turkey breast
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 can (15 1/2 ounces) no-salt-added black beans, rinsed and drained
2 tablespoons water
To make the salsa: In a small bowl, stir tomatoes, avocado, corn, jalapenos, onions, and lime juice. Set aside.
Preheat oven to 400 F.
To make tostadas: Line baking sheet with aluminum foil. Lightly spray foil with nonstick cooking spray. Place tortillas on a baking sheet. Lightly spray tortillas with nonstick cooking spray. Using a fork, pierce tortillas several times to prevent them from filling with air.
Bake tortillas 5-6 minutes on each side, or until golden brown.
In a medium nonstick saucepan over medium-high heat, cook turkey, chili powder, cumin, and coriander for 5-6 minutes, or until the turkey is no longer pink, stirring occasionally to turn and break up turkey.
Add beans and water. Cook 5 minutes, or until beans are heated through. Using a potato masher, coarsely mash beans. Remove from heat.
To assemble tostadas, spread turkey mixture over each tortilla. Top with salsa.
Nutritional information per serving: 260 calories; 7.5 g total fat; 1 g saturated fat; 0 g trans fat; 1 g polyunsaturated fat; 4.5 g monounsaturated fat; 18 mg cholesterol; 60 mg sodium; 33 g carbohydrates; 8 g dietary fiber; 7 g sugars; 19 g protein.
Source: American Heart Association
