Black Bean Tostadas with Cilantro Lime Quinoa

Crispy corn tostadas topped with a rich, savory mixture of seasoned ground turkey and black beans, vibrant corn and tomato salsa, creamy avocado crema, and fluffy cilantro-lime quinoa for a complete and satisfying meal.

• Prep: 20 min
• Cook: 20 min
• Total: 40 min
• Servings: 4
• Cuisine: Latin
• Difficulty: Medium
• Cost: $5.26/serving

Dietary

• Gluten-Free
• Nut-Free
• High-Protein
• High-Fiber

Tags

• sauté
• bake
• healthy
• comfort food
• spicy
• tangy
• smoky

Ingredients

• 2 tablespoon olive oil
• 1 pound ground turkey (lean)
• 1 yellow onion (small, diced)
• 2 clove garlic (minced)
• 1 jalapeño (minced, seeds removed for moderate spice)
• 2 can black beans (rinsed and drained)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 cup vegetable broth
• 3 limes (juice of 2 for recipe, 1 cut into wedges for serving)
• 0.5 cup fresh cilantro (chopped)
• 1.5 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 cup quinoa (uncooked)
• 8 corn tortillas (small)
• 1 avocado (ripe)
• 0.25 cup plain Greek yogurt
• 0.25 teaspoon garlic powder
• 1 cup cherry tomatoes (halved)
• 1 cup frozen corn (thawed)
• 0.25 cup red onion (finely diced)
• 0.25 cup Cotija cheese (crumbled)
• 0.25 cup pepitas (toasted)

Instructions

1. Cook the quinoa: Combine 1 cup uncooked quinoa and 2 cups water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Fluff with a fork. Once cooked, stir in 2 tablespoons lime juice and 1/4 cup fresh cilantro, along with 1/2 teaspoon kosher salt. Set aside.
2. Prepare the tostada shells: Preheat oven to 400°F. Lightly brush or spray both sides of the 8 small corn tortillas with 1 tablespoon olive oil. Place them in a single layer on a baking sheet. Bake for 8-10 minutes, flipping once, until crisp and lightly golden. Season lightly with salt. Watch carefully to prevent burning. Set aside.
3. Make the black bean and turkey mixture: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the 1 pound lean ground turkey, breaking it apart with a spoon, and cook until browned, about 6-8 minutes. Drain any excess fat. Add the 1 small diced yellow onion, 2 minced garlic cloves, and 1 minced jalapeño (seeds removed if preferred for less spice). Sauté for 3-5 minutes until the vegetables soften. Stir in the 2 rinsed and drained cans black beans, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 cup vegetable broth, and 1 tablespoon lime juice. Bring to a simmer and cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir in 1/4 cup fresh cilantro and 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Remove from heat.
4. Prepare the avocado crema: In a small bowl, mash the 1 ripe avocado. Stir in 1/4 cup plain Greek yogurt, 1 tablespoon lime juice, 1/4 teaspoon garlic powder, and 1/4 teaspoon black pepper. Add 1-2 tablespoons of water as needed to reach a creamy, drizzly consistency. Season with a pinch of kosher salt to taste.
5. Assemble the tostadas: Spread a layer of cilantro lime quinoa onto each crispy corn tostada. Top with a generous scoop of the black bean and turkey mixture. Drizzle with avocado crema. Garnish with 1 cup halved cherry tomatoes, 1 cup thawed frozen corn, 1/4 cup finely diced red onion, and optional 1/4 cup crumbled Cotija cheese and 1/4 cup toasted pepitas. Serve immediately with extra lime wedges.

Notes

Leftover black bean and turkey mixture and cilantro lime quinoa can be stored separately in airtight containers for up to 3 days. Reheat the mixture and quinoa, then assemble with freshly prepared avocado crema and toppings for best results. Adjust the amount of jalapeño to control the spice level according to your preference.

Nutrition (per serving)

• Calories: 924
• Protein: 46.5 g
• Carbohydrates: 118.3 g
• Fat: 29.9 g
• Fiber: 18.7 g
• Sodium: 1942 mg
• Saturated Fat: 5.2 g
• Sugar: 14 g
• Cholesterol: 92 mg