Speedy Ground Turkey & Black Bean Tostadas

• •1 lb lean ground turkey
• •1 tablespoon olive oil
• •0.5 large yellow onion, diced
• •2 garlic cloves, minced
• •1 tablespoon chili powder
• •1 teaspoon ground cumin
• •0.5 teaspoon smoked paprika
• •0.5 teaspoon dried oregano
• •14.5 oz canned diced tomatoes, undrained
• •15 oz canned black beans, rinsed and drained
• •0.3 cup chicken or vegetable broth
• • to taste salt
• • to taste black pepper
• •8 count corn tortillas
• •2 cup romaine lettuce, shredded
• •0.5 cup Cotija cheese, crumbled
• •0.5 cup salsa or pico de gallo
• •0.5 cup sour cream or plain Greek yogurt
• •1 large avocado, sliced or diced
• •0.3 cup fresh cilantro, chopped
• •1 lime wedges

Instructions

1. 1

   Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned and no pink remains, about 5-7 minutes. Drain any excess fat.

2. 2

   Reduce heat to medium. Add diced onion to the skillet and cook until softened, about 3-4 minutes. Stir in minced garlic, chili powder, cumin, smoked paprika, and dried oregano. Cook for 1 minute more until fragrant.

3. 3

   Stir in the canned diced tomatoes (undrained), rinsed and drained black beans, and chicken or vegetable broth. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 10-12 minutes, allowing the flavors to meld. Season with salt and black pepper to taste.

4. 4

   While the turkey mixture simmers, prepare the tostada shells. Preheat your oven to 375°F (190°C). Lightly brush both sides of the corn tortillas with olive oil. Place them in a single layer on a baking sheet. Bake for 8-12 minutes, flipping halfway through, until golden brown and crisp. Alternatively, you can air fry them at 375°F (190°C) for 3-5 minutes per side, or pan-fry in a thin layer of oil until crisp.

5. 5

   To assemble the tostadas, spread a generous layer of the warm ground turkey and black bean mixture over each crispy corn tortilla. Top with shredded lettuce, crumbled Cotija cheese, salsa, a dollop of sour cream or Greek yogurt, sliced avocado, and a sprinkle of fresh cilantro.

6. 6

   Serve immediately with lime wedges on the side for squeezing.

Chef's Tips

• 💡For extra crispy tostada shells, ensure they are brushed thinly with oil and baked until firm. Don't overcrowd the baking sheet.
• 💡Prep your toppings while the turkey mixture simmers and tortillas bake. Shredding lettuce, crumbling cheese, and slicing avocado ahead of time makes assembly even faster.
• 💡Adjust the spice level to your liking. Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the turkey mixture for extra heat.
• 💡If you prefer a vegetarian option, simply omit the ground turkey and use an extra can of black beans or a can of pinto beans, or add sautéed bell peppers and corn to the bean mixture.