Prep time: 10 mins
Cook time: 15 mins
4 Mission® Gluten Free Tortilla
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, wedge
To taste Salt and pepper
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.