Turkey Tostadas

turkey-tostadas Leigh Beisch


  • 4 (8-inch) whole-wheat tortillas
  • Cooking spray
  • 1 (16-ounce) can fat-free refried black beans (such as Eden or Bearitos)
  • 3/4 cup bottled chunky salsa, divided
  • 1 1/2 cups shredded cooked turkey
  • 1 cup (4 ounces) crumbled queso fresco or farmer cheese
  • 1 cup chopped tomato
  • 1/2 avocado, peeled and cut into 12 slices
  • 1/4 cup chopped fresh cilantro


1. Preheat oven to 425°.

2. Spray both sides of each tortilla with cooking spray; arrange on large baking sheet. Bake at 425° for 3 1/2 minutes on each side or until lightly toasted.

3. Combine beans and 1/4 cup salsa in a microwave-safe bowl; cover with plastic wrap. Microwave on HIGH 4 minutes or until thoroughly heated, stirring after 2 minutes; set aside.

4. Combine turkey and 1/2 cup salsa in a microwave-safe bowl; cover with plastic wrap. Microwave on HIGH 2 minutes or until thoroughly heated.

5. Divide bean mixture among tortillas; top with turkey mixture. Sprinkle with queso fresco; top with tomato. Arrange 3 avocado slices over each tostada; sprinkle each evenly with cilantro.

    Prep: 10 minutes; Cook: 13 minutes.
  • Yield: 4 servings (serving size: 1 tostada)

Nutritional Information

Calories per serving: 395
Fat per serving: 11g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 3g
Protein per serving: 30g
Carbohydrate per serving: 53g
Fiber per serving: 12g
Cholesterol per serving: 49mg
Iron per serving: 5mg
Sodium per serving: 619mg
Calcium per serving: 170mg

Good to Know

Take your turkey leftovers south of the border with this recipe. Using turkey instead of beef will take off 7 grams of saturated fat, while the whole-wheat tortilla increases your fiber intake.