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Jalapeño-Lime Chicken
Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.
Turkey and Bean Tostadas
Prep and Cook Time: 20 minutes
Yield: Makes 6 servings
Replacing iceberg lettuce with romaine lettuce is a wise decision since the darker green leaves of romaine are more nutritious.
Ingredients:
6
(8-inch) flour tortillas
1
pound 93% lean ground turkey
1
can (15 ounces) chili beans in chili sauce
1/2
teaspoon chili powder
3
cups washed and shredded romaine lettuce
1
large tomato, chopped
1/4
cup chopped fresh cilantro
1/4
cup (1 ounce) shredded reduced-fat Monterey Jack cheese
1/2
cup reduced-fat sour cream (optional)
Preparation:
1.
Preheat oven to 350°F. Place tortillas on baking sheets. Bake 7 minutes or until crisp. Place on individual plates.
2.
Heat large nonstick skillet over medium-high heat until hot. Add turkey. Cook and stir until turkey is browned; drain. Add beans and chili powder. Cook 5 minutes over medium heat. Divide turkey mixture evenly among tortillas. Top with remaining ingredients and sour cream, if desired.
Nutritional Information:
| Serving Size: 1 tostada with toppings (without sour cream) | |
| Sodium | 494 mg |
| Protein | 19 g |
| Fiber | 2 g |
| Carbohydrate | 34 g |
| Cholesterol | 30 mg |
| Saturated Fat | 2 g |
| Total Fat | 10 g |
| Calories from Fat | 30 % |
| Calories | 288 |
Dietary Exchange:
| Vegetable | 1 |
| Starch | 2 |
| Meat | 2 |
This recipe appears in:
Mexican
