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1
Preheat oven to 400 F. Spray two large baking sheets with cooking spray.
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2
Set aside.
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3
While oven heats, heat a saute pan over medium high heat.
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4
Then cook turkey in the oil until cooked through and no longer pink.
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5
Season with taco seasoning, stir to combine then remove the mixture from the pan and set aside.
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6
Cook poblano pepper strips in the same skillet for about 6 minutes or until peppers soften.
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7
Remove them from the skillet and set aside.
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8
Drain and rinse the black beans.
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9
Remove half of the beans into a bowl and gently mash them with a spoon.
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10
Then add the remaining whole black beans and mix to combine.
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11
Arrange 3 tortillas on each baking sheet and spray tops of tortillas with non-stick baking spray.
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12
Bake in the oven for 3 minutes per side or until tortillas bubble and begin to brown.
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13
Then remove the pan from the oven and set it on a rack.
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14
Top each tortilla with black beans, turkey, peppers, and cheese.
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15
Heat them in the oven just until cheese melts.
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16
Meanwhile, put raspberry jam and chipotle peppers into a microwave safe small bowl.
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17
Heat in microwave for about 45 seconds.
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18
When cheese has melted, remove tostadas from the oven and drizzle raspberry sauce over each one.
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19
Top with chopped cilantro and avocados if desired.
