Ingredients

• 1 tablespoon oil
• 1 large onion, chopped
• 3 cloves chopped garlic
• 2 pounds lean ground turkey
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon coriander
• 1 can tomato paste
• 1 cup water
• Salt, to taste
• 4 flour tortillas
• Vegetable oil
• Refried beans, recipe follows
• 1 medium head iceberg lettuce, shredded
• 1/3 cup shredded Cheddar cheese
• 2 medium tomatoes, peeled cored and cut into wedges
• 1/2 cup sliced black olives
• 1/2 cup jarred tomato salsa
• Guacamole, (recipe follows)
• 1/2 cup sour cream
• 2 (32-ounce) cans black beans, rinsed and drained
• 2 cups water
• 3 tablespoons lard or vegetable oil
• 1 large onion, diced
• 1 1/2 teaspoons salt
• 1 tablespoon cumin
• 3 ripe avocados, preferably Haas
• 1 /4 cup chopped fresh cilantro
• 1 small red onion, diced
• 1 lemon, juiced
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• Shredded lettuce
• 2 tomatoes, sliced

Instructions

1. Heat oil in a large nonstick skillet. Add onion and garlic and crumble in turkey. Stir-fry over moderate heat until turkey is no longer pink, about 6 minutes. Mix in chili powder, cumin, coriander, tomato paste, water and salt. Bring to a simmer and keep hot. To make a tortilla bowl for the tostada: Quickly fry the flour tortillas in 1-inch of vegetable oil until soft. Transfer immediately to an inverted bowl and press down to shape. Spread bottom of taco shell with refried bean mixture. Divide lettuce among taco shell bowls. Top with hot turkey mixture and sprinkle with cheese. Divide tomato wedges and black olives over salad. Top with salsa, guacamole and sour cream.;
2. Puree 2 cans of black beans in 2 cups water in food processor. Heat the lard or other fat in a large saucepan over medium heat. Saute the onions with the salt and cumin until golden, about 10 minutes. Add the beans and continue cooking over medium heat, stirring frequently, until the liquid evaporates and the beans form a creamy mass that pulls away from the bottom and sides of the pan, about 15 minutes. Serve immediately.
3. Yield: 4 to 6 servings
4. Recipe Courtesy Sara Moulton .
5. Cut the avocados into quarters. Remove the seeds, peel and place in a mixing bowl. Mash with a potato masher or fork until chunky. Add the remaining ingredients and combine with a fork. Mound on a bed of shredded lettuce and garnish with sliced tomatoes. Sprinkle with the black pepper garnish. Serve immediately.
6. Yield: 4 to 6 servings
7. Recipe Courtesy Sara Moulton .