Chipotle Turkey Tostadas

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.