WMTV - Recipes - Recipes

Spicy Southwestern Tostada

By: Chef Kevin Keating - Keiser College
By: Chef Kevin Keating - Keiser College

Ingredients

  • 1 1/2 cups Refried Beans
  • 1 1/2 cups Manchengo or Monterey Jack Cheese, shredded
  • 1 cup Marinated Tomatoes
  • 1 each Green Bell Pepper, sliced in thin strips
  • 1 each Yellow Bell Pepper, sliced in thin strips
  • 1 cup Black Beans, soaked and cooked
  • 2 tsp Chilies, seeded and finely chopped



  • 2 1/2 pounds Turkey, cooked and shredded
  • 1 tsp Chili Peppers, chopped
  • 1 each Lime, juiced
  • 1 tsp Garlic, chopped



  • 6 each Corn Tortillas, fried crisp



    Refried Beans
  • 1 cup Dried Black Beans, soaked overnight in refrigerator
  • 1/2 cup Onion
  • 1/2 tsp Thyme
  • 1-2 each Bay Leaf
  • 1/2 tsp Marjoram
  • 1 clove Garlic, chopped
  • 1/2 tsp Cumin



    Herb Mix
  • 1/2 tsp Thyme
  • 1/2 tsp Bay Leaf
  • 1/2 tsp Marjoram
  • 1/2 tsp Parsley
  • 1/2 tsp Cilantro
  • 1/2 tsp Mint



    Marinated Tomatoes
  • 3 each Tomatoes, quartered and seeded
  • 2 tbl Olive Oil
  • 1 each Lime, juiced
  • 1/2 each Chili Peppers, finely chopped (such as jalapeno)
    1/tbl Herb Mix

    Directions

    1. Preheat oven to 350 degrees
    2. Combine cooked turkey with 1 tsp, chili peppers, lime juice and garlic. Heat in a saucepan over medium high heat until thoroughly heated. Remove from heat and set aside.
    3. Top each tortilla with 1/4 cup of refried beans. Sprinkle with 1/4 cup of cheese.
    4. Divide remaining topping across each tortilla.
    5. Bake for 10 minutes. Serve immediately.




    1. Soak beans in a large bowl filled with cold water from the tap. Cover and refrigerate overnight.
    2. Drain beans, place in a large pot and cover with water. Add remaining ingredients and bring to a boil.
    3. Reduce heat and simmer for 1 1/2 hours or until beans are tender.
    4. Remove from heat and drain, reserving 1 cup of the liquid.
    5. Spoon half of the beans into a bowl and set aside.
    6. Return liquid to cup and cook beans 20 minutes.
    7. Mash together with a fork or potato masher.
    8. Use remaining beans as a topping for the tostada.




    1. Preheat oven to 400 degrees
    2. Line a baking dish with aluminum foil. Spray with cooking spray. Place tomatoes on dish. Bake 15 minutes.
    3. Toss with small amounts of the remaining ingredients. Season to taste.





  • NBC15 615 Forward Drive Madison, Wisconsin 53711 Business: 608-274-1515 Newsroom: 608-274-1500
    Gray Television, Inc. - Copyright © 2002-2014 - Designed by Gray Digital Media - Powered by Clickability