Prep Time
Cook Time
  • Ingredients & Instructions



  • 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


  • 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.

Reviews for Mexican Tostadas