Tuscan pesto arugula caprese salad (recipe)
Heirloom tomatoes and fresh mozzarella get extra zesty with a lemon basil vinaigrette in this classic Italian salad.
There’s nothing like a hearty Thanksgiving meal. Instead of microwaving next-day leftovers, shake up your palate by giving turkey a Mexican spin. This tostada recipe is fresh and easy, and most importantly, features SoCal’s favorite fruit: the avocado.
Crispy Turkey Tostadas
Adjust the spice level in this tostada dinner recipe by upping or skipping the amount of jalapeños.
Crispy turkey tostadas (recipe)
Ingredients
3 cups cooked turkey or chicken, shredded
1 (16-ounce) can refried beans
8 small corn tortillas
Canola or olive oil cooking spray
1 avocado, pitted and sliced
1 1/2 cups fresh tomatoes, chopped
1 medium onion, thinly sliced
1/4 cup prepared salsa
2 tablespoons reduced-fat sour cream
2 tablespoons chopped fresh cilantro
1 cup romaine lettuce, shredded
1/2 cup shredded Mexican mix cheese
1 jalapeño, sliced (optional)
1/4 cup black olives, sliced (optional)
Directions
1
Step 1: Heat the Meat and Beans
Using your preferred method, warm the meat and beans.
2
Step 2: Crisp the Tortillas
Heat oven to 375° F. Coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and light brown, about 10 minutes.
3
Step 3: Build the Tostadas
To assemble, spread each crisped tortilla with a dollop of beans. Top with the turkey or chicken, then layer with the toppings of your choice: avocado, tomatoes, onion, salsa, sour cream, cilantro, lettuce, cheese, jalapeños and olives. Serve immediately.
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Nutrition facts per serving: Calories = 435; Fat = 18 gram; Sugar = 5 grams
Recipe adapted from eatingwell.com.
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