Chicken Tostadas

Makes: 6 servings

5 tablespoons oil

1 onion or 2 leeks, cleaned and chopped

1 yellow pepper, cored and seeded and thinly sliced

Salt and pepper

1-pound ground chicken or turkey

1 teaspoon garlic powder

1 teaspoon ground cumin

1/2 teaspoon chile powder

Salt and black pepper

1 large tomato, coarsely chopped

1/2 cup fresh or frozen corn kernels (optional)

For the beans:

2 cans pinto beans, well drained

1/4 cup pico de gallo

1/3 cup sour cream

1/2 teaspoon cumin

1/2 teaspoon chile powder

Salt and black pepper

6 large corn or flour tortillas

To serve:

1 1/2 cups shredded lettuce

1/2 cup shredded cheddar cheese

1/2 cup sour cream

1 avocado, peeled, pitted and cut into slices or guacamole (about 1/2 cup)

Sliced black olives

Cilantro leaves, for garnish, optional

1. In a large skillet over medium-high heat, heat 2 tablespoons of oil. Add finely chopped onion or leeks and yellow pepper strips. Saute, stirring occasionally, until onion and pepper has softened, about 5 to 6 minutes. Remove and set aside.

2. In a bowl, mix together the ground chicken or turkey with garlic powder, cumin, chile powder salt and black pepper. In the same skillet, add 3 remaining tablespoons of oil on medium-high heat and add the chicken or turkey. Toss the poultry every 2 minutes until evenly browned, about 4 to 5 minutes. Add the chopped tomato and optional corn, and saute another couple of minutes or until the tomato is nicely softened. Add the reserved onions and pepper to the mixture, and stir to evenly combine. Reserve.

3. Combine the beans and remaining ingredients in a medium saucepan over medium-high heat. Bring to a simmer, stirring to make sure it doesn’t burn. Cook for about 4 to 5 minutes or until very hot. Continue to cook, using a potato masher or fork to smash beans, until some of beans are smooth, 3 to 5 minutes. The beans should have some texture to them with some whole and some pureed. Reserve on low heat. As the beans sit, they will become thick, so don’t worry if they are very soupy initially.

4. Heat the oven to 350 degrees. Heat the tortillas on a cookie sheet until crisp, about 4 minutes or so.

5. Place a tortilla on each serving plate. Smear a couple of tablespoons of beans on the tortilla, then spoon over the chicken mixture. Arrange lettuce on top, covering the chicken. Finish with cheddar cheese, sour cream and avocado. Garnish with cilantro leaves, if desired. Serve immediately.