Turkey and Bean Tostadas
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Turkey and Bean Tostadas
Prep and Cook Time 20 minutes
YIELD Makes 6 servings
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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:
- Preheat oven to 350°F. Place tortillas on baking sheets. Bake 7 minutes or until crisp. Place on individual plates.
- 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.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
| Serving Size: | 1 tostada with toppings (without sour cream) |
| Calories from Fat | 30 % |
| Protein | 19 g |
| Fiber | 2 g |
| Carbohydrate | 34 g |
| Cholesterol | 30 mg |
| Saturated Fat | 2 g |
| Total Fat | 10 g |
| Calories | 288 |
| Sodium | 494 mg |
DIETARY EXCHANGE:
| Starch | 2 |
| Vegetable | 1 |
| Meat | 2 |
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