Crispy Turkey Tostadas

These tostadas are packed with lean protein from turkey and fiber from beans, making for a satisfying, low-fat Mexican-style dinner.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 2 cups cooked turkey, cut into bite-sized pieces · 518 kcal in the whole recipe
• 2 tablespoons taco seasoning · 18 kcal in the whole recipe
• 1 1/2 cups water
• 4 corn tortillas · 100 kcal in the whole recipe
• 1/4 cup low-fat refried beans · 55 kcal in the whole recipe
• 1/4 cup low-fat cheddar or Monterey Jack cheese, shredded · 52 kcal in the whole recipe
• 1/2 cup tomatoes, chopped · 9 kcal in the whole recipe
• 1/2 cup lettuce, shredded · 6 kcal in the whole recipe
• 2 tablespoons onion, chopped · 8 kcal in the whole recipe
• 1/2 cup taco sauce · 13 kcal in the whole recipe
• 1/4 cup low-fat plain yogurt (optional) · 30 kcal in the whole recipe
• 1/4 cup guacamole or mashed avocado (optional) · 43 kcal in the whole recipe

Method

1. Preheat your oven to 375°F (190°C). In a large skillet over medium heat, combine the cooked turkey, taco seasoning, and water. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally, until the liquid is mostly absorbed.

   

2. Place the corn tortillas in a single layer on a baking sheet. Bake for 4 to 7 minutes until they are crispy and lightly toasted.

   

3. Spread 1 tablespoon of refried beans onto each crispy tortilla. Top evenly with the seasoned turkey mixture and shredded cheese.

   

4. Return the assembled tostadas to the oven and bake for 2 to 3 minutes, or until the cheese is beautifully melted.

   

5. Top the warm tostadas with chopped tomatoes, lettuce, onions, and taco sauce. Garnish with a dollop of yogurt and guacamole if desired, and serve immediately.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.