Prep: 10 minutes; Cook: 13 minutes.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.
Preheat oven to 425°.
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.
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.
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.
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.