Ground Turkey + Black Bean Tostadas
Why we love it:
- 1 pound Ground Turkey
- 1 Tablespoon Canola Oil
- 1 teaspoon Ground Cumin
- 1⁄2 teaspoon Garlic Powder
- 1 teaspoon Kosher Salt
- 8 Corn Tortillas
- 2 15-ounce cans Black Beans
- 1 teaspoon Unsalted Butter
- 1 Lime
- 8 ounces Monterey Jack Cheese (any “Mexican blend” or cheddar, shredded)
- 1 cup Salsa
- 1 Avocado
- 1⁄2 cup Sour Cream (or more to taste)
1. PREHEAT THE OVEN TO 425 DEGREES
Heat a large skillet over medium heat and add a little drizzle of oil. When hot, add the ground turkey and cook, breaking up the meat. Add the cumin, garlic powder, and salt. Cook until the meat is crumbly and no pink remains.
Meanwhile, place the tortillas on a baking sheet and brush with the remaining oil. You want to coat all of the surfaces, on both sides, quite well. Layer the tortillas in one layer (you may need 2 pans or do 2 batches). Place in the oven and bake for 4 - 6 minutes. Flip over. Bake until dark golden brown and super crispy. Remove when done and repeat if needed. Set aside. Keep oven on.
Open the beans and drain. To keep things separate for picky eaters - heat the beans in a separate sauté pan with the butter. Add a pinch of salt and the juice of ½ the lime.
If no one is choosy, just add the beans, butter, and lime juice to the pan with the turkey.
Either way, heat until warmed through.
Place tortillas on baking sheets (it’s ok if they’re very close together now). Top each with cheese, turkey, beans, more cheese. Place in the oven for about 2 - 3 minutes or until the cheese is melted.
Place 2 tostadas on a plate and garnish with sliced avocado, salsa, and sour cream. Slice the other ½ of the lime in wedges and place on the side.