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.

Hilary Meyer
Source: Diabetic Living Magazine, Winter 2020
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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

270.5 calories; protein 17.5g 35% DV; carbohydrates 24.4g 8% DV; exchange other carbs 1.5; dietary fiber 7.1g 28% DV; sugars 2.9g; fat 11.9g 18% DV; saturated fat 2.3g 11% DV; cholesterol 41.8mg 14% DV; vitamin a iu 827IU 17% DV; vitamin c 13.4mg 22% DV; folate 35.3mcg 9% DV; calcium 67.3mg 7% DV; iron 1.9mg 10% DV; magnesium 56.8mg 20% DV; potassium 517.5mg 15% DV; sodium 453.2mg 18% DV.