Healthy Ingredient Recipes Healthy Meat & Poultry Recipes Healthy Turkey Recipes Turkey Leftover Recipes Chipotle Turkey Tostadas Be the first to rate & review! 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. By Hilary Meyer Hilary Meyer Instagram Hilary Meyer is a freelance recipe developer, tester and content creator. She has a bachelor's degree in anthropology from the University of Colorado at Boulder and a Culinary Arts degree from the New England Culinary Institute. Hilary started working in the EatingWell test kitchen in 2006 before becoming an editor. She left for New York City in 2014, but eventually returned home to Vermont where she belongs. EatingWell's Editorial Guidelines Updated on June 23, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 6 Yield: 6 tostadas Nutrition Profile: Egg Free Gluten-Free Healthy Aging High Fiber High-Protein Low-Calorie Nut-Free Soy-Free Jump to Nutrition Facts Ingredients 6 (6 inch) corn tortillas Cooking spray 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 1/4-1/2 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 Directions Preheat oven to 400 degrees 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 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. Rate it Print Nutrition Facts (per serving) 271 Calories 12g Fat 24g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size 1 tostada Calories 271 % Daily Value * Total Carbohydrate 24g 9% Dietary Fiber 7g 25% Total Sugars 3g Protein 18g 35% Total Fat 12g 15% Saturated Fat 2g 12% Cholesterol 42mg 14% Vitamin A 827IU 17% Vitamin C 13mg 15% Folate 35mcg 9% Sodium 453mg 20% Calcium 67mg 5% Iron 2mg 11% Magnesium 57mg 14% Potassium 518mg 11% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved