Crunchy and Delicious Turkey and Bean Tostadas with Avocado and Tomato Salsa

From our friends at the American Heart Association

Image courtesy of the American Heart Association

Serving Size: 5 tostadas

Image courtesy of the American Heart Association

Baked tortillas hold the same appeal as their fried counterparts in this tostada recipe – crunchy and delicious!

Ingredients

Salsa

2 cups chopped tomatoes (about 2 medium tomatoes)

1 medium avocado (halved, pitted, diced)

1 large ear of corn, husks and silk discarded, and kernels removed from the cob

1 cup frozen whole kernel corn (thawed, drained)

1-2 medium fresh jalapeño peppers (seeds and ribs discarded, finely chopped)

2 tablespoons finely chopped red onion

2 tablespoons fresh lime juice

Tostada

Cooking spray

5 6-inch corn tortillas

8 ounces ground, skinless turkey breast

1 can no-salt-added black beans (rinsed, drained)

2 tablespoons water

Directions

In a small bowl, stir together all the salsa ingredients. Set aside.
Preheat the oven to 400°F. Line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray.
Place the tortillas on the baking sheet. Lightly spray the tortillas with cooking spray. Using a fork, pierce the tortillas a few times to prevent them from filling with air. Bake for 5 to 6 minutes on each side, or until golden brown.
Meanwhile, in a medium nonstick saucepan, cook the turkey over medium-high heat for 3 to 4 minutes, or until no longer pink, stirring occasionally to turn and break up the turkey. Transfer the turkey to a plate.
In a large nonstick saucepan, cook the beans and water over medium-high heat for 5 minutes, or until heated through. Using a potato masher, coarsely mash the beans until they’re the consistency of refried beans. Remove from the heat. Stir in the ground turkey.
To assemble the tostadas, spread the bean and turkey mixture over each tortilla. Spoon the salsa over all.

Nutrition Facts

Per serving (1 tostada)

Calories:	260
Fat:	7.5 g (1 g saturated, 1.0 g polyunsaturated, 4.5 g monounsaturated fats)
Cholesterol:	18 mg
Sodium:	60 mg
Total Carbohydrate:	33 g (8 g dietary fiber, 7 g sugars)
Protein:	19 g
Diabetic Exchange	2 starch, 1 vegetable, 2 lean meat

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