Mission Gluten Free Soft Taco Flour Tortillas
cup white beans, drained and rinsed
Tbsp olive oil
cup Mexican seasoned turkey, ground
cups romaine lettuce, shredded
cup queso fresco, crumbled
cup yellow corn kernels
cup red onion, diced
Tbsp cilantro, minced
salt and pepper to taste
Pre-heat a conventional oven to 350°F.
Place 4 tortillas on a cookie sheet and bake for 10-12 minutes, or until crisp, flipping over half way through cooking.
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.
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.
To serve: serve each tostada with a lime wedge to be squeezed over.