Turkey Tostadas
rec.food.recipes/Silkia (1995)

Coriander Lime Vinaigrette:
1/2 Cup minced fresh coriander
1/3 olive oil
3 Tbsp. fresh lime juice
2 tsp. Dijon mustard
1 clove garlic, minced
Salt and pepper to taste:

Tostadas:
2 tbsp. vegetable oil
6 flour tortillas (6 or 8 inch)
3 cups shredded romaine lettuce
1 1/2 cups cubed cooked turkey
1 cup Monterey jack cheese
1 cup black beans rinsed
1 each small red and yellow bell pepper stemmed, seeded, cut into 1/2-inch pieces
Guacamole Salsa and sour cream for serving

Combine vinaigrette ingredients; set aside.

Heat oil in large skillet over medium high heat. Add 1 tortilla and cook 45 seconds. Then turn and cook second side until tortilla is crisp and golden about 30 seconds; remove and drain. Repeat with other tortillas.

Combine lettuce, turkey, cheese, beans and bell peppers in large mixing bowl. Add vinaigrette and toss to coat. Place tortillas on plates and top with turkey mixture. Serve at once with guacamole, salsa and sour cream.