Crunchy and Delicious Turkey and Bean Tostadas with Avocado and Tomato Salsa
From our friends at the American Heart Association
Serving Size: 5 tostadas
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
OR
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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