The Pioneer Woman Tasty Kitchen
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Turkey Tostada with Raspberry Chipotle Sauce

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Level: Easy

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Description

Turkey tostada with black beans, poblano peppers and a spicy sweet raspberry chipotle sauce!

Ingredients

  • 1 pound Turkey Tenderloin, Diced
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Taco Seasoning
  • 1 whole Poblano Pepper, Stem And Seeds Removed Then Cut Into Strips
  • 1 can Black Beans, 14oz Can
  • 6 whole Flour Tortillas 10 Inch Size
  • 1 cup Shredded Cheddar Cheese
  • ½ cups Raspberry Jam
  • 1 whole Chipotle Pepper In Adobo Sauce, Finely Diced
  • 1 Tablespoon Chopped Cilantro
  • Optional For Serving: Fresh Avocado Wedges

Preparation

Preheat oven to 400 F. Spray two large baking sheets with cooking spray. Set aside.

While oven heats, heat a saute pan over medium high heat. Then cook turkey in the oil until cooked through and no longer pink. Season with taco seasoning, stir to combine then remove the mixture from the pan and set aside.

Cook poblano pepper strips in the same skillet for about 6 minutes or until peppers soften. Remove them from the skillet and set aside.

Drain and rinse the black beans. Remove half of the beans into a bowl and gently mash them with a spoon. Then add the remaining whole black beans and mix to combine.

Arrange 3 tortillas on each baking sheet and spray tops of tortillas with non-stick baking spray. Bake in the oven for 3 minutes per side or until tortillas bubble and begin to brown. Then remove the pan from the oven and set it on a rack.

Top each tortilla with black beans, turkey, peppers, and cheese. Heat them in the oven just until cheese melts.

Meanwhile, put raspberry jam and chipotle peppers into a microwave safe small bowl. Heat in microwave for about 45 seconds.

When cheese has melted, remove tostadas from the oven and drizzle raspberry sauce over each one. Top with chopped cilantro and avocados if desired.

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