Mexican Tostada

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.