Try this creative, delicious way to use up your Thanksgiving leftovers. This recipe shows you how to make tostada shells from corn tortillas. Think of a tostada as an open-face taco: a crispy corn tortilla smothered in toppings. Source: Diabetic Living Magazine, Winter 2020

Hilary Meyer
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Ingredients

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Directions

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  • Preheat oven to 400 degrees F.

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  • Coat both sides of tortillas with cooking spray; place on a large baking sheet (it's OK if they overlap a little). Bake, flipping once, until light brown and crispy, 12 to 14 minutes.

  • Meanwhile, combine black beans, sour cream, scallion, and 1/4 tsp. salt in a medium bowl. Mash with a potato masher or large fork to form a chunky paste. Combine vegetable slaw (or coleslaw), avocado, lime juice, oil, and 1/4 tsp. salt in another medium bowl.

  • Whisk tomato paste, garlic powder, chipotle powder, water, and the remaining 1/4 tsp. salt in a medium saucepan until smooth. Add turkey (or chicken); cook over medium heat until the meat is coated and heated through, 2 to 3 minutes. Stir in cilantro.

  • To assemble tostadas, spread a scant 1/4 cup bean mixture over each tortilla. Top with a scant 1/2 cup slaw and about 1/3 cup meat mixture. Garnish with more cilantro, if desired.

Nutrition Facts

271 calories; 11.9 g total fat; 2.3 g saturated fat; 42 mg cholesterol; 453 mg sodium. 518 mg potassium; 24.4 g carbohydrates; 7.1 g fiber; 3 g sugar; 17.5 g protein; 827 IU vitamin a iu; 13 mg vitamin c; 35 mcg folate; 67 mg calcium; 2 mg iron; 57 mg magnesium;