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

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

Directions

1. In a small bowl, stir together all the salsa ingredients. Set aside.

2. Preheat the oven to 400°F. Line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray.

3. 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.

4. 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.

5. 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.

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

Nutritional Information: 

Serving Size: 1 tostada

Calories: 260

Total Fat: 7.5g

Saturated Fat: 1.0g

Cholesterol: 18mg

Sodium: 60mg

Total Carbohydrate: 33g

Fiber: 8g

Protein: 19g