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Chili-Bean and Turkey Tostadas

Chili-Bean and Turkey Tostadas
Photo by Quentin Bacon photographer, food styling by Suzanne Lenzer, and prop styling by Maeve Sheridan


These turkey tostadas are like mini, Mexican-style pizzas with layers of flavorful goodness all piled onto crisp-baked corn tortillas. First there’s a creamy, savory bean spread, then chili-spiced ground turkey studded with corn kernels, and finally shredded cheese melted on top. Topped with a dollop of cool yogurt or sour cream, they are a definite family favorite that you can get on the table in a half hour. 


Chili-Bean and Turkey Tostadas



8 small corn tortillas (6 inches in diameter)
2 tablespoons avocado oil or canola oil
4 scallions
3 cloves garlic
1 tablespoon chili powder
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon cayenne pepper
¾ pound lean ground turkey
1 ear fresh corn or 2/3 cup corn kernels
½ cup no-salt-added tomato sauce
1 cup canned low-sodium pinto beans
¼ cup low-sodium chicken broth or water
3 ounces pepper Jack cheese (3/4 cup grated)
½ cup plain Greek yogurt or sour cream



Preheat the oven to 425F

Brush the tortillas on both sides lightly with 1 tablespoon total of the oil. Place them on 2 baking sheets and bake until crisp, 5-7 minutes. Remove from the oven, leaving the tortillas on the trays.

Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Thinly slice the scallions, keeping the dark greens separate, and mince the garlic. Add the scallion whites and light green parts to the skillet and cook until translucent, 2 minutes. Add the garlic, chili powder, cumin, oregano, salt, and cayenne and cook for 1 minute more.

Place half of the scallion-spice mixture in the bowl of a small food processor and set aside. Add the turkey to the remaining scallion-spice mixture in the skillet and cook, breaking the meat up with a wooden spoon, until it is cooked through, 4 to 5 minutes. Meanwhile, if using an ear of corn, cut the kernels off. Add the corn kernels and tomato sauce to the skillet with the browned turkey and cook until most of the liquid is absorbed, 2 to 3 minutes.

Drain and rinse the pinto beans and add them, along with the chicken broth, to the food processor. Pulse until smooth, scraping the sides once or twice if necessary. Grate the cheese.

Spread 2 tablespoons of the bean mixture on each tortilla and top with about ¼  cup of the turkey mixture. Sprinkle a heaping tablespoon of cheese on top and bake until the bean puree is warmed through and the cheese is melted, 3 to 4 minutes. Remove from oven and sprinkle with the scallion greens. Cut each pizza into quarters with a sharp knife or pizza cutter and serve each with a dollop of the yogurt or sour cream.

Makes 4 servings

Serving size: 2 pizzas

Calories 510; Total Fat 22g (Sat Fat 7g, Mono Fat 6.3g, Poly Fat 3.1g); Protein 36g; Carb 47g; Fiber 8g; Cholesterol 65mg; Sodium 540mg

Excellent Source of: Calcium, Fiber, Folate, Iron, Magnesium, Manganese, Phosphorus, Protein, Vitamin A, Vitamin K

Good Source of: Niacin, Potassium, Riboflavin, Thiamin, Vitamin B6, Vitamin C

Copyright 2016 Ellie Krieger All rights reserved


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