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.
Nutrition per serving may change if servings are adjusted.
6 (6 inch) corn tortillas
1 (15 ounce) can low-sodium black beans, rinsed
¼ cup reduced-fat sour cream, divided
1 scallion, chopped
¾ teaspoon salt, divided
2 cups vegetable slaw or coleslaw mix
1 avocado, chopped
2 tablespoons lime juice
2 teaspoons canola oil
3 tablespoons tomato paste
½ teaspoon garlic powder
¼- ½ teaspoon chipotle chile powder
½ cup water
2 cups shredded turkey or chicken (about 8 oz.)
¼ cup chopped fresh cilantro, plus more for garnish
Preheat oven to 400°F.
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 ¼ 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 ¼ tsp. salt in another medium bowl.
Whisk tomato paste, garlic powder, chipotle powder, water, and the remaining ¼ 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 ¼ cup bean mixture over each tortilla. Top with a scant ½ cup slaw and about ⅓ cup meat mixture. Garnish with more cilantro, if desired.