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.