A quick and easy Tex-Mex dinner idea, featuring ground turkey taco meat, a black bean puree, Monterrey Jack cheese and fresh vegetables.
Have ready a rimmed baking sheet lined with paper towels. Add 3/4 cup Canola oil to the cleaned skillet and place over medium-high heat. Allow oil to come to temperature.
Add 2-3 tortillas to the oil at a time, taking care not to overcrowd the pan. Cook for 30-45 seconds on each side, until golden brown and crispy.
Clean the skillet and set aside. In a saucepan over medium heat, add the beans, cumin, paprika, salt and pepper. Allow to rapidly simmer for 5 minutes, stirring occasionally. Set aside to cool slightly.
Set on the paper towels to absorb excess grease. Using a potato masher or the back of a wooden spoon, crush the black beans into a chunky puree.
Add a large dollop of black beans to the center of each tostada shell and spread to the edges. Sprinkle with Monterrey Jack cheese and top with ground turkey and desired veggies. Serve and enjoy.
If you are not making homemade tostada shells, use store-bought tostadas.