Mexican Tostada

Ingredients

• 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

Instructions

• 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.

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