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"Hunger is the best sauce in the world."--Cervantes

Emeril's Turkey & Pinto Bean Tostadas Recipe

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This recipe for Emeril's Turkey & Pinto Bean Tostadas is from Resurrection Lutheran Church Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 tbsp olive oil
1 medium onion, chopped
1 lb. ground turkey
2 tbsp Mexican chili powder
1 1/2 tbsp chopped garlic
1 1/2 tsp ground cumin
1 tsp salt
2 15 oz cans pinto beans, drained & rinsed
2 c chicken stock
15 fresh cilantro sprigs, stems & leaves chopped separately
8 - 10 corn tortillas

Condiments of choice - grated cheese, tomato, red onion, shredded lettuce, salsa, guacamole, sour cream

Directions:
Directions:
Preheat oven to 400º. Set a skillet over medium high heat, add 2 tbsp olive oil and the onion and cook, stirring for 2 minutes. Add the turkey, chili powder, garlic, cumin & salt; cook stirring & breaking up meat as it browns for 5 minutes. Add the beans, chicken stock & chopped cilantro stems & bring to a boil. Cook, mashing the beans frequently against the bottom & sides of the skillet until the mixture is thickened to refried bean consistency, about 15 minutes.
Brush the tortillas with remaining olive oil. Place them on baking sheets & bake in the oven until crisp, 12 - 15 minutes. Remove from the oven & transfer to paper towels to drain & crisp before serving.
Stir cilantro leaves into the bean mixture. Spread on tortillas.

 

 

 

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