Turkey and Bean Tostadas

Turkey and Bean Tostadas

Turkey and Bean Tostadas

Replacing iceberg lettuce with romaine lettuce is a wise decision since the darker green leaves of romaine are more nutritious.

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Prep and Cook Time 20 minutes


Makes 6 servings


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)


  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

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