Nutrition Experts



1 pkg. Tostadas
1 c. Reduced sodium pinto beans, canned
3 Tbs. Extra virgin olive oil
1/2 Tbs. Himalayan pink salt crystal
1/2 Tbs. Pepper
1 1/4 lbs. Lean ground turkey
8 oz. Queso fresco
1 c. Sliced lettuce
1 c. Sliced potatoes
1/2 c. Lemon
1/2 c. Tomato
1/2 c. Red onion
1/2 c. Sweet corn


Submerge a potato in a large pot with 1/4 Tbs. of salt. Bring the water to a boil, cover with a lid until the potato has softened, approximately 35 minutes. Next using medium heat, add 2 Tbs. of extra virgin olive oil in a non-stick pan. Once the pan is heated add the ground turkey, once it browns add the sweet corn and sprinkle salt and pepper for favoring. In a separate pan heat the reduced sodium pinto beans adding 0.25 cup of water. Once the beans begin to bubble, mash the beans using a potato masher and turn off the heat. To begin making the salsa, we will first cut the lettuce, tomato, and red onion. Add the lemon juice and toss to even the flavor. Place the beans on the tostadas, add the turkey with sweet corn and top with the salsa. Sprinkle with queso fresco and enjoy.