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Turkey Tostados
Recipe Courtesy Sara Moulton

Ingredients
1 tablespoon oil
1 large onion, chopped
3 cloves chopped garlic
2 pounds lean ground turkey
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon coriander
1 can tomato paste
1 cup water
Salt, to taste
4 flour tortillas
Vegetable oil
Refried beans, recipe follows
1 medium head iceberg lettuce, shredded
1/3 cup shredded Cheddar cheese

2 medium tomatoes, peeled cored and cut into wedges
1/2 cup sliced black olives
1/2 cup jarred tomato salsa
Guacamole, (recipe follows)
1/2 cup sour cream

Directions
Heat oil in a large nonstick skillet. Add onion and garlic and crumble
in turkey. Stir-fry over moderate heat until turkey is no longer pink, about 6 minutes. Mix in chili
powder, cumin, coriander, tomato paste, water and salt. Bring to a simmer and keep hot. To make a
tortilla bowl for the tostada: Quickly fry the flour tortillas in 1-inch of vegetable oil until
soft. Transfer immediately to an inverted bowl and press down to shape. Spread bottom of taco shell
with refried bean mixture. Divide lettuce among taco shell bowls. Top with hot turkey mixture and
sprinkle with cheese. Divide tomato wedges and black olives over salad. Top with salsa, guacamole
and sour cream.

Ingredients
REFRIED BLACK BEANS

Recipe Courtesy Sara Moulton

2 (32-ounce) cans black beans, rinsed and drained
2 cups water
3 tablespoons lard or vegetable oil
1 large onion, diced
1 1/2 teaspoons salt
1 tablespoon cumin

Directions
Puree 2 cans of black beans in 2 cups water in food processor. Heat the
lard or other fat in a large saucepan over medium heat. Saute the onions with the salt and cumin
until golden, about 10 minutes. Add the beans and continue cooking over medium heat, stirring
frequently, until the liquid evaporates and the beans form a creamy mass that pulls away from the
bottom and sides of the pan, about 15 minutes. Serve immediately.

Yield: 4 to 6 servings

Ingredients
GUACAMOLE
Recipe Courtesy Sara Moulton

3 ripe avocados, preferably Haas
1 /4 cup chopped fresh cilantro
1 small red onion, diced
1 lemon, juiced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Shredded lettuce
2 tomatoes, sliced

Directions
Cut the avocados into quarters. Remove the seeds, peel and place in a
mixing bowl. Mash with a potato masher or fork until chunky. Add the remaining ingredients and
combine with a fork. Mound on a bed of shredded lettuce and garnish with sliced tomatoes. Sprinkle
with the black pepper garnish. Serve immediately.

Yield: 4 to 6 servings