Heart Healthy
Baked tortillas hold the same appeal as their fried counterparts in this tostada recipe — they're crunchy and delicious!
Print Recipe
Turkey and Bean Tostadas with Avocado-Tomato Salsa
Baked tortillas hold the same appeal as their fried counterparts in this tostada recipe — they're crunchy and delicious!
-
Servings:
5
-
Serving Size :
1 tostada
Ingredients
Salsa Ingredients
-
2 cups tomatoes -
1 medium avocado -
1 large ear of corn OR -
1 cup whole kernel corn -
1 to 2 medium jalapeño -
2 tablespoons red onion -
2 tablespoons lime juice
Tostada Ingredients
-
Cooking spray -
5 corn tortillas -
8 ounces turkey breast -
2 teaspoons chili powder -
1 teaspoon cumin -
1 teaspoon coriander -
1 can black beans -
2 tablespoons water
Directions
Tip: Click on step to mark as complete.
-
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, chili powder, cumin, and coriander over medium-high heat for 5 to 6 minutes, or until the turkey is no longer pink, stirring occasionally to turn and break up the turkey. -
Add the beans and water. Cook for 5 minutes, or until the beans are heated through. Using a potato masher. coarsely mash the beans. Remove from the heat. -
To assemble the tostadas, spread the turkey mixture over each tortilla. Spoon the salsa over all.
Nutrition Facts
Turkey and Bean Tostadas with Avocado-Tomato Salsa
Calories
Protein
FiberNutrition Facts
| Calories | 260 | |
|---|---|---|
| Total Fat | 7.5 g | |
| Saturated Fat | 1.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.0 g | |
| Monounsaturated Fat | 4.5 g | |
| Cholesterol | 18 mg | |
| Sodium | 60 mg | |
| Total Carbohydrate | 33 g | |
| Dietary Fiber | 8 g | |
| Sugars | 7 g | |
| Protein | 19 g | |
Dietary Exchanges
2 starch, 1 vegetable, 2 lean meat
-
Servings:
5
-
Serving Size :
1 tostada
Ingredients
Salsa Ingredients
-
2 cups tomatoes -
1 medium avocado -
1 large ear of corn OR -
1 cup whole kernel corn -
1 to 2 medium jalapeño -
2 tablespoons red onion -
2 tablespoons lime juice
Tostada Ingredients
-
Cooking spray -
5 corn tortillas -
8 ounces turkey breast -
2 teaspoons chili powder -
1 teaspoon cumin -
1 teaspoon coriander -
1 can black beans -
2 tablespoons water
Directions
Tip: Click on step to mark as complete.
-
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, chili powder, cumin, and coriander over medium-high heat for 5 to 6 minutes, or until the turkey is no longer pink, stirring occasionally to turn and break up the turkey. -
Add the beans and water. Cook for 5 minutes, or until the beans are heated through. Using a potato masher. coarsely mash the beans. Remove from the heat. -
To assemble the tostadas, spread the turkey mixture over each tortilla. Spoon the salsa over all.