Turkey Bean Tostadas

 

We recently moved from the sunny southwest to the freezing east coast.  While there are lots of good flavors to be found, none of them include Mexican food!  I long for the fresh herbs and delicious spices that permeate really good Mexican food.  I've realized that the best way to have it here in the east and keep it processed free is to make it myself.  This recipe is a take on one that I saw Emeril make years ago.  My family loves it!  It's easy and with the homemade tostada shells made with healthier oils, it's a win-win!

2 Tbsp. coconut oil

1 medium onion, chopped (or pureed like my family likes)

1 lb. ground turkey

1/2 Tbsp. chili powder (add more if you like the heat)

1 1/2 Tbsp. minced garlic

1 1/2 tsp. ground cumin

1 tsp. salt

2 cans (15 oz.) pinto beans, drained and rinsed

1 1/2 cups broth/stock (chicken, beef or vegetable)

cilantro

8 to 10 soft corn tortillas (sprouted are best)

coconut oil

topping: grated cheese, chopped tomatoes, lettuce, salsa, sour cream, avocado, etc.

In a large skillet on medium high heat, add the coconut oil and onions and cook until soft.  Add the turkey, chili powder, garlic, cumin, and salt.  Break up the meat and brown it.  Add the beans and broth and cook to a boil.  Mash the beans as you stir to break them up and thicken the mixture.  This will ultimately become more of a refried bean consistency.  Add a bunch of chopped cilantro and stir to combine right before serving.

 

To make the tostada shells, scoop some coconut oil into a small pan and let it get warm.  You don't want to put the tortilla in the oil until it's hot or it will get too soggy instead of crispy.  Gently place one tortilla in the pan and let it fry on one side them flip it to fry on the other side.  This really only takes a few seconds a side - it's super quick!   

 

Place the tortillas on a paper towel-lined plate and repeat the process until you have fried them all.  I do this as I am stirring the turkey bean mixture at the same time.  You can kind of find a rhythm: stir and mash, fry, flip....stir and mash, fry, flip... until you are all done.  Then, everything is ready and hot at the same time.  I will often pull my tortillas right out of the freezer and start frying them.  You have to be a bit more careful as they will splatter more and lower the temp of the cooking oil, but ultimately it will still work. 

Let everyone construct their own tostada with whatever toppings they like.  I have used Greek yogurt when I haven't had sour cream, and neither my husband or I could tell the difference.  These make great leftovers too.  Just fry up more tortillas and you're good to go!