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


Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

1 tostada
271 calories; protein 17.5g; carbohydrates 24.4g; dietary fiber 7.1g; sugars 2.9g; fat 11.9g; saturated fat 2.3g; cholesterol 41.8mg; vitamin a iu 827IU; vitamin c 13.4mg; folate 35.3mcg; calcium 67.3mg; iron 1.9mg; magnesium 56.8mg; potassium 517.5mg; sodium 453.2mg.