One and a half15-ounce cans refried beans,warmed-up
1medium headiceberg lettuce,chopped
¾cupshredded cheddar or cheddar/jack cheese
¾cupgrape or cherry tomatoes,halved
½cupsliced black olives
guacamole, sour cream, and salsa, for serving(as desired)
PREPARE THE TURKEY TACO MEAT:
Heat the oil in a large nonstick skillet. Add the onion and garlic and crumble in the turkey. Stir-fry over moderate heat until the turkey is no longer pink, about 6 minutes.
Mix in the chili powder, cumin, coriander, tomato paste, water and salt. Bring to a simmer and keep warm.
FINISH AND ASSEMBLE THE TOSTADAS:
Put the oven on "broil" setting. Place the tortillas on the middle rack in the oven and heat until they begin to brown and get a little bit crispy, then flip and heat the other side too. Watch closely, so you don't burn them! Remove from the oven.
Spread the heated tortillas with warmed refried beans. Sprinkle lettuce on the beans; top with the warmed turkey mixture and sprinkle with cheese. Sprinkle tomatoes and black olives on top.
Top with salsa, guacamole and sour cream, as desired.
If you are preparing this recipe as GLUTEN-FREE, be sure to use brands of tomato paste and refried beans that are known to be GF. Also-- use GF corn tortillas in place of flour tortillas.