Smashed Black Bean & Turkey Tostadas

• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper, onion, and half the Southwest Spice Blend (you’ll use the rest in the next step). Cook, stirring occasionally, until lightly charred and softened, 5-7 minutes. Season with salt and pepper. • Turn off heat; transfer to a plate.

Use pan used for beef or turkey here.

• Heat pan used for veggies over medium-high heat. Add beans, Tex-Mex paste, remaining Southwest Spice Blend, and ¼ cup water (1⁄3 cup for 4 servings). Bring to a simmer and cook, stirring occasionally, until liquid has mostly evaporated, 3-4 minutes. • Remove from heat; gently mash beans with a potato masher or back of a spoon. Stir in 1 TBSP butter (2 TBSP for 4) until melted. (TIP: If mixture is too thick, stir in a splash of water.) Season with salt and pepper.

• Drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to coat all over. Arrange on a baking sheet in a single layer (divide between 2 sheets for 4). Gently prick each tortilla in a few places with a fork. • Bake on top rack, flipping halfway through, until lightly golden, 4-5 minutes per side. (For 4, bake on top and middle racks; flipping tortillas and swapping rack positions halfway through.) TIP: Watch carefully to avoid burning.

• Once tortillas are toasted, remove sheet from oven. Carefully spread each tortilla with smashed beans, then top with veggies and Mexican cheese blend. • Return to top rack until cheese melts, 2-3 minutes.

Add beef or turkey to tortillas along with veggies, then top with Mexican cheese blend. Cook through the rest of this step as instructed.