Skip to main menu Skip to main content Skip to footer content
  • News Nutrition

Turkey and Bean Tostadas with Avocado-Tomato Salsa

By: American Heart Association
Servings: 5 

Serving Size: 1 tostada 


Salsa Ingredients  

  • 2 cups chopped tomatoes (about 2 medium tomatoes) 
  • 1 medium avocado, halved, pitted, and diced (optional) 
  • 1 large ear of corn, husks and silk discarded, and kernels removed from the cob 


  • 1 cup frozen whole-kernel corn, thawed and drained (optional) 
  • 1 to 2 medium fresh jalapeños, seeds and ribs discarded, finely chopped 
  • 2 tablespoons finely chopped red onion 
  • 2 tablespoons fresh lime juice 

Tostada Ingredients  

  • Cooking spray 
  • 5 6-inch corn tortillas 
  • 8 ounces ground skinless turkey breast 
  • 2 teaspoons chili powder 
  • 1 teaspoon ground cumin 
  • 1 teaspoon ground coriander 
  • 1 15.5-ounce can no-salt-added black beans, rinsed, and drained 
  • 2 tablespoons water 


  1. In a small bowl, stir together all the salsa ingredients. Set aside. 
  1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray. 
  1. Place the tortillas on the baking sheet. Lightly spray the tortillas with cooking spray. Using a fork, pierce the tortillas a few times to prevent them from filling with air. Bake for 5 to 6 minutes on each side, or until golden brown. 
  1. Meanwhile, in a medium nonstick saucepan, cook the turkey, chili powder, cumin, and coriander over medium-high heat for 5 to 6 minutes, or until the turkey is no longer pink, stirring occasionally to turn and break up the turkey. 
  1. Add the beans and water. Cook for 5 minutes, or until the beans are heated through. Using a potato masher, coarsely mash the beans. Remove from the heat. 
  1. To assemble the tostadas, spread the turkey mixture over each tortilla. Spoon the salsa over all tostadas.