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Emeril's Turkey & Pinto Bean Tostadas Recipe

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This recipe for Emeril's Turkey & Pinto Bean Tostadas, by , is from Resurrection Lutheran Church Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kris Larson


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

Preheat oven to 400. 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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