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Turkey Tostadas Recipe

If you’re looking for a quick 20 minute meal this turkey tostadas recipe is it! Lean ground turkey mixed with spices, tender beans served on a toasted tortilla with melty cheese and all your favorite toppings for the ultimate crunchy bite. It’s the perfect change up for taco tuesday!

Why You’ll Love This Tostadas Recipe

This easy dinner will earn a place in your meal rotation because it’s packed with fresh ingredients but also great for using up leftovers.

  • Wholesome. There’s browned turkey, hearty beans, and lots of fresh veggies in each bite.
  • Little oil. The tostadas crispen in the oven for an extra crisp texture without any deep-frying.
  • Family-friendly. Place the toppings on the side and let everyone add whatever they want to their tostadas.
  • Perfect for leftovers. This tostadas recipe is great for using up leftover cheese, tomatoes, spinach, etc.
Tray of crispy turkey tostadas recipe in the baking sheet.

What You’ll Need

The best Tex-Mex recipes have tender beans, tomatoes, avocado, and lots of melty cheese. Scroll to the recipe card at the bottom of the post for exact amounts.

For the Tostadas

  • Ground turkey – Use fresh or frozen (thawed).
  • Coconut oil – Feel free to use olive oil.
  • Seasonings – Cumin, paprika, chili powder, garlic powder, salt, and pepper. If you don’t have individual spices, swap them all for 2-4 teaspoons taco seasoning.
  • Cilantro – It needs to be fresh. Avoid cilantro with yellow leaves.
  • Black beans – Go for canned and drained beans. Homemade ones are great too.
  • Wheat tortillas – You can also use corn tortillas.
  • Mexican cheese – Any shredded melty cheese blend works for this.


  • Roma tomatoes – Heirloom tomatoes are a great swap.
  • Avocado – Leftover Guacamole works too.
  • Spinach – Shredded lettuce or cabbage can be used instead.
  • Limes – Feel free to use lemon juice.

How to Make Ground Turkey Tostadas

Think of tostadas as giant nachos. They’re just as easy to make! Scroll to the recipe card at the bottom of the post for more detailed instructions.

  • Cook the turkey. Add the oil to a medium-sized pan over medium-high heat. Add the turkey and cook it until no longer pink.
  • Season it. Stir in the cumin, paprika, chili powder, garlic powder, cilantro, salt, and pepper.
  • Add the beans. Drain and rinse the beans completely. Mix them into the seasoned turkey. Set it aside.
  • Assemble the tostadas. Arrange the tortillas on a cookie sheet. Top each one with 1/4 cup turkey mixture and 1 tablespoon cheese. Preheat the broiler to high.
  • Melt the cheese. Pop them into the oven until the cheese is melty and the tortillas are lightly browned. Don’t let them burn!
  • Add toppings. Remove the tostadas from the broiler. Top them with spinach, tomatoes, avocado, and lime juice to taste.

Tips & Variations

Store-bought tostadas are life-savers because you get to cut some corners and still have a delightful crunch.

  • Swap the protein. Using ground beef, chicken, or pork instead of turkey are great variations of this dish.
  • Use fresh tortillas. Head to a Mexican grocery store and buy freshly-made flour tortillas for an extra authentic dinner.
  • Add veggies. Stir in 1 cup corn, diced carrots, or peas into the filling to make it heartier.
  • One at a time. To prevent the rest of your tostadas from softening before you’ve finished the first one, only add toppings to the one you’re eating. Once you’re done, add them to the next tostada and so on.
  • Make it saucy. Pour in 1 cup of your favorite red or green salsa and mix it into the filling until slightly absorbed.
  • Use store-bought. Skip the broiling and use store-bought tostadas instead. They’re usually by the Mexican section in most grocery stores. Swap the shredded cheese for crumbled queso fresco and you won’t have to worry about melting anything.
  • Go easy on the turkey. Don’t load each tostada with tons of turkey-bean mixture. The more you add, the more easily the tostadas will break or soften as you enjoy them.
  • Add heat. Finely chop up jalapeños or serrano chilis for a kick of heat. Add them as toppings or mix them into the filling.
Close-up of a turkey tostada with toppings.

What to Serve with Tostadas

This turkey tostadas recipe is a great dinner option for Mexican or Tex-Mex weeknights. Serve them on their own or with similarly smokey dishes like my Enchilada Soup or Pozole Rojo. If you love warm bowls of chili, you’ve got to try my Mexican Street Corn White Chicken Chili. For veggie options, pair them with Mexican Quinoa Salad or Avocado Corn Salad.

Proper Storage

Any tostadas recipe is best the day its made because the tortillas are ultra crispy.

  • Fridge: Don’t store assembled tostadas because the tortillas will soften too much. Refrigerate the turkey filling in an airtight container for up to 5 days. The tortillas will last for up to 10 days.
  • To reheat it: Microwave the turkey filling in 30-second intervals until warm. Assemble and broil the tostadas before serving.

More Easy Turkey Recipes

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Close-up of a turkey-bean tostada with toppings.

Turkey Tostadas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 1 review
  • Author: Krista
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 10 tostadas 1x
  • Category: Dinner
  • Method: Stove
  • Cuisine: Tex-Mex


This turkey-black bean tostadas recipe with smokey Tex-Mex seasonings and topped with all your favorite taco toppings is  the perfect weeknight dinner.


  • 1 lb. ground white turkey
  • 1 T. coconut oil
  • 1 T. cumin
  • 1 1/2 tsp. paprika
  • 1 1/2 tsp. chili powder
  • 1 tsp. garlic powder
  • 1/2 tsp. dry cilantro or 1 tablespoon of fresh cilantro
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 (15oz) can black beans no salt added, drained and rinsed
  • 10 corn tortillas
  • 1 cup of mexican cheese (optional)
  • 2 roma tomatoes, diced
  • 3 avocado, diced
  • 2 cups of spinach, chopped into smaller pieces
  • 2 limes, cut into wedges


  1. Heat medium sized skillet over medium high heat. Add coconut oil and turkey.
  2. Saute turkey until cooked through, until no pink.
  3. Add cumin, paprika, chili powder, garlic powder, cilantro, salt & pepper.
  4. In the meantime, drain and rinse the black beans.
  5. Once clean, add them to the turkey mixture.
  6. Stir until combined. Set aside.
  7. Preheat oven broiler to high. Place 10 tortillas on a cookie sheet and top each tortilla with a 1/4 cup of the turkey mixture and 1 T. of cheese.
  8. Place cookie sheet with assembled tortillas under broiler until cheese is melted and tortillas are browned, about 5 minutes.
  9. Top with spinach, diced tomatoes, avocado, and a lime wedge to juice over tostada.


  • Serving Size: 2 tostadas
  • Calories: 537
  • Sugar: 2 g
  • Sodium: 486 mg
  • Fat: 26 g
  • Saturated Fat: 9 g
  • Carbohydrates: 48 g
  • Fiber: 13 g
  • Protein: 35 g
  • Cholesterol: 2 g

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4 comments on “Turkey Tostadas Recipe”

  1. I assume you add the spinach to the turkey in the pan? It doesn’t show up anywhere in the instructions. Also I’m wondering if there’s an error because I’ve never heard of anyone using only a half a teaspoon of cilantro.

    1. Hey concetta, the spinach is added on top of the tostadas after they come out of the oven. And you’re correct on the cilantro, I edited it to say dry cilantro and also added the ratio for fresh cilantro. 🙂

  2. I just made these for dinner, and they were great! Easy to make, and delicious! Thanks for the recipe, I’ll be making this one again. 🙂

    1. Awesome! So glad to hear it Sarah. Thats what I love about this dish, so stinking simple! 🙂 Thank you so much for taking the time to give me feedback, I sooo appreciate! 🙂 I hope you have a great rest of the day!