Prep Time
Cook Time
Makes
Nutrition
FEATURED PRODUCT
INGREDIENTS
-
4
Mission Gluten Free Soft Taco Flour Tortillas -
1
cup white beans, drained and rinsed -
1
Tbsp olive oil -
1
cup Mexican seasoned turkey, ground -
2
cups romaine lettuce, shredded -
½
cup queso fresco, crumbled -
¼
cup yellow corn kernels -
¼
cup red onion, diced -
2
Tbsp cilantro, minced -
4
lime wedges -
salt and pepper to taste
INSTRUCTIONS
-
Step 1
Pre-heat a conventional oven to 350°F.
-
Step 2
Place 4 tortillas on a cookie sheet and bake for 10-12 minutes, or until crisp, flipping over half way through cooking.
-
Step 3
Meanwhile, smash white beans with a potato smasher, and combine with olive oil, adjust oil to desired creaminess of the beans. Warm the smashed beans in a pre-heated sauté pan, over medium heat. Reserve warm.
-
Step 4
Once the tortillas are crisp, on each tortilla spread 3 tbsp. of white beans over the crisp tortilla, sprinkle with ¼ cup ground turkey, ½ cup romaine lettuce, 2 tbsp. queso fresco, 1 tbsp. yellow corn, 1 tbsp. red onion, and sprinkle with cilantro.
-
Step 5
To serve: serve each tostada with a lime wedge to be squeezed over.
