Turkey, Sweet Potato, & Black Bean Tostadas

🥘 Ingredients

• Fajita Spice Blend
  2 tbsp
• Ground Turkey
  20 oz
• Refried Black Beans
  2 lb
• bell pepper
  2 unit
• black pepper
• cilantro
  ½ oz
• cooking oil (divided)
  3 tbsp
• flour tortillas
  12 unit
• guacamole
  1/2 c
• jalapeno
  1 unit
• lime
  2 unit
• onion
  2 unit
• salt
• sweet potato
  2 unit
• tomato
  2 unit
• vegan chipotle mayonnaise
  1/2 c

🍳 Cookware

• baking sheet
• large pan
• medium bowl
• small bowl
• whisk
• baking sheet
• medium pot

1. 

   1

   Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. Halve, core, and thinly slice bell pepper into strips. Peel and dice sweet potato into ½-inch pieces. Halve, peel, and thinly slice onion ; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings).

   bell pepper: 2 unit, sweet potato: 2 unit, onion: 2 unit
2. 

   2

   Toss bell pepper, sweet potato, and sliced onion on a baking sheet with a large drizzle of cooking oil , Fajita Spice Blend , a big pinch of salt , and black pepper . Roast on top rack until browned and tender, 20-25 minutes. (For 4 servings, divide veggies between 2 sheets; roast on top and middle racks.) Heat a drizzle of oil in a large pan over medium-high heat. Add beef or Ground Turkey to pan; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

   cooking oil: 3 tbsp (divided), Fajita Spice Blend: 2 tbsp, salt, black pepper, Ground Turkey: 20 oz
3. 

   3

   While veggies roast, dice tomato into ¼-inch pieces. Roughly chop cilantro . Quarter lime . Mince jalapeno , removing ribs and seeds for less heat. In a medium bowl , combine tomato, minced onion, cilantro, juice from half the lime, a pinch of salt and pepper, and as much jalapeno as you like. In a small bowl , whisk together vegan chipotle mayonnaise and guacamole with a whisk . Whisk in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

   tomato: 2 unit, cilantro: ½ oz, lime: 2 unit, jalapeno: 1 unit, vegan chipotle mayonnaise: 1/2 c, guacamole: 1/2 c
4. 

   4

   Drizzle flour tortillas with 1 TBSP oil (2 TBSP for 4 servings); brush or rub to coat both sides. Arrange on a second baking sheet in a single layer. Gently prick each tortilla in a few places with a fork. Bake on middle rack, flipping halfway through, until lightly golden, 4-5 minutes per side. (For 4, wait for veggies to finish roasting, then transfer veggies to a large bowl. Divide tortillas between baking sheets and bake on top and middle racks, flipping tortillas and swapping rack positions halfway through.) TIP: Watch carefully - tortillas can quickly go from toasted to burned!

   flour tortillas: 12 unit
5. 

   5

   Meanwhile, heat a drizzle of oil in a medium pot over medium-high heat. Add Refried Black Beans (Old El Paso) and cook until warmed through, 1-2 minutes.

   Refried Black Beans: 2 lb
6. 

   6

   Divide tostadas between plates; spread each with refried beans. Top with roasted veggies, salsa, and creamy guacamole. Serve with remaining lime wedges on the side. Top tostadas with beef or turkey along with roasted veggies. Ground Turkey is fully cooked when internal temperature reaches 165.