Friday recipe: turkey tostadas

November 25, 2011 —

Some people believe Thanksgiving is all about the food – well, in addition to actually being thankful – but the traditional meal of turkey, marshmallowed sweet potatoes, dressing and green-bean casserole is my least favorite eating “event” of the year. I don’t even like pumpkin pie. What I do like is the comfort of having a pile of leftover turkey in the fridge that I can transform into all sorts of non-Thanksgiving-like meals, such as Thai curry turkey or pesto-cranberry-turkey wraps or the turkey tostadas, below. I chose this recipe because I typically have most of the ingredients on hand (beans rule in my pantry) and they come together quickly. I mean, after preparing that Thanksgiving extravaganza, who wants to spend more time in the kitchen?


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

Preheat oven to 425°. Spray both sides of each tortilla with cooking spray; arrange on large baking sheet. Bake 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 for 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 and onion. Arrange 3 avocado slices over each tostada; sprinkle each evenly with cilantro.

Endlessly curious and easily entertained, Barb Dietrich Boose loves being a member of the friendly, fascinating DMU community and its creative communications team. The University's publications director and DMU Magazine editor, Barb is always on the hunt for story ideas, good books and new recipes to try out on her family, such as her surprisingly tasty pork-and-bean bars.