Turkey and Bean Tostadas with Avocado Tomato Salsa

Ingredients - Salsa

  • 2 cups chopped tomatoes (about 2 medium tomatoes)

  • 1 medium avocado, halved, pitted, and diced (optional)

  • 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 red onion

  • 2 tablespoons fresh lime juice

Ingredients - Tostadas

  • 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

    * Ingredients not provided in Kit

Directions

  • 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, 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.

  • 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.

  • To assemble the tostadas, spread the turkey mixture over each tortilla. Spoon the salsa over all.

(V) Vegan Substitute Item

(GF) Gluten-Free Substitute Item

(NF) Nut-Free Substitute Item