Black Bean and Turkey Tostadas
Another good name for this recipe would be "Open Faced Tacos." We love this fast, easy and healthy meal that also works as a freezer meal.
Ingredients
- 10 Tostada shells
- 1 lb. ground turkey
- 1 tsp salt
- ½ tsp black pepper
- 1 can black bean, drained and rinsed
- 1 can Rotel tomatoes, Undrained
- 1 can refried beans optional
- 1 cup Shredded Cheese Cheddar or a Monterey Jack blend
- Taco Toppings - Lettuce, taco sauce, tomatoes, avocado, sour cream, cilantro etc.
Instructions
- Preheat oven to 400°. In a large skillet, brown and crumble the turkey till fully cooked. Add salt and pepper.
- Add in the black beans and Rotel tomatoes. Put on medium low heat and stir occasionally till all the liquid has cooked off.
- Carefully smooth about ¼ cup refried beans over however many tostadas you are preparing for right now. I start with 6. Six of them fit nicely on a large baking sheet.
- Add a scoop of about ½ a cup of the turkey mixture and spread it evenly over each tostada.
- Cover each top with shredded cheese.
- Bake for 10-15 minutes. Till the cheese is melted and all is hot.
- Serve with taco toppings.
Notes
For a freezer meal - Freeze the turkey and black bean mix. Thaw safely and assemble tostadas when ready. If you are living alone or have a smaller household, freeze the turkey mixture in smaller portions so you can thaw and prep just a few tostadas at a time.