Confession time! I meant to post this recipe on Monday to kick off “Mexican Mondays” this week, but life happens and I’m two days late to the party. (Those of you who know me well will understand that I’m just operating on typical “Mackenzie Time” — some things never change.) Can we just pretend it’s Monday for the duration of this blog post? Okay, GREAT.
This week is absolutely nuts, so this post will be very brief (for once). I’m helping organize a giant company conference that goes on until Friday (which we’ve been working on for months), putting together customized meal plans and recipes for my family/friends, and my dad will be having surgery on Friday. My brain wants to explode and I’m already exhausted, but I still have cooking and working out to keep me centered even during the craziest of times. No matter how hectic my schedule is, I won’t hit up the drive-thru instead of cooking for myself, and I won’t miss a workout unless there’s absolutely no way around it. No room for excuses here.
This is a fun little lunch recipe that I threw together one afternoon over my vacation. I haven’t attempted pre-making this during weekend meal prep, but if you prepared all of the ingredients separately and did the assembling right before you actually eat the final product, I bet it would work like a charm. (I’ll be trying that method out with my pre-packed work lunches next week.) While not ALL of the ingredients in the tostada are “clean,” this is still way better than getting a value meal at your local fast food joint for lunch.
Also, to elaborate on what a “clean” ingredient would be, I define “clean” as a single-ingredient, whole food. Chicken breast, sweet potato, spinach, bananas, etc. — anything that doesn’t have a label with multiple ingredients listed on it — is what I call a “clean” food. 85% of my recipe ingredients are clean — this has 2 items that are not. (Disclaimer: SORRY, I’M NOT PERFECT.)
Serves: 1 tostada
Cook time: 20 minutes
- 1 small Ezekiel sprouted grain tortilla (found in the frozen food aisle)
- 4oz. 99% lean ground turkey
- 1.5 tbsp Kraft Fiesta Ranch dry seasoning packet, divided
- 1/2c. canned black beans
- 2 tbsp non-fat plain Greek yogurt
- 1 handful of fresh spinach
- 2 tbsp onion, chopped
- 1 tsp minced garlic
- 1 tsp cumin
- 1 tsp chili powder
- 2 tbsp 2% shredded Mexican cheese
- 1/4 of a small avocado, sliced
- Warm up your tortilla in a griddle or skillet over medium heat. You want it to be crispy enough to crunch into, but not burnt. (This might take a few minutes/various attempts to perfect, and the time will vary based on your stove top. It took me about 3 minutes of flipping on my griddle until it was crisp enough)
- Mix 1 tbsp of your Fiesta Ranch seasoning into your turkey and cook in a skillet over medium heat until done
- Cook onion, garlic, chili powder, cumin, and beans in a skillet until onions are tender. Remove, transfer to a bowl, and mash with a fork until beans form a paste
- Mix Greek yogurt and 1/2 tbsp of the Fiesta Ranch seasoning in a small bowl
- Spread bean paste evenly over tortilla
- Top with spinach leaves, turkey, Greek yogurt mixture, and shredded cheese
- Microwave for about 20-30 seconds (or until cheese turns into a melted, gooey, delicious mess on top of your tostada)
- Layer sliced avocado on top
I threw a little salsa on top and dug in with my fork. Oh Mexican food, I just love you.