Turkey And Bean Tostadas Recipe - Cooking Index
Turkey And Bean Tostadas Recipe - Cooking Index
Replacing iceberg lettuce with romaine lettuce is a wise decision since the darker green leaves of romaine are more nutritious.
Courses: Main Course| 6 | Flour tortillas - (8" dia) | |
| 1 lb | 454g / 16oz | 93% fat-free ground turkey |
| 1 | Chili beans in chili sauce - (15 oz) | |
| 1/2 teaspoon | 2.5ml | Chili powder |
| 3 cups | 711ml | Shredded washed romaine lettuce |
| 1 cup | 62g / 2.2oz | Tomato - chopped (large) |
| 1/4 cup | 4g / 0.1oz | Chopped fresh cilantro |
| 1/4 cup | 36g / 1.3oz | Shredded reduced-fat Monterey Jack cheese - (1 oz) |
| 1/2 cup | 118ml | Low-fat sour cream - (optional) |
Preheat oven to 350 degrees. Place tortillas on baking sheets. Bake 7 minutes or until crisp. Place on individual plates.
Heat large nonstick skillet over medium-high heat until hot. Add turkey. Cook and stir until turkey is browned; drain. Add beans and chili powder. Cook 5 minutes over medium heat.
Divide turkey mixture evenly among tortillas. Top with remaining ingredients.
This recipe yields 6 servings.
Exchanges Per Serving: 1 1/2 Starch, 2 Meat, 1 Vegetable, 1 Fat.
Nutrition Facts: Calories 288; Calories from Fat 30%; Total Fat 10g; Saturated Fat 2g; Protein 19g; Carbohydrates 34g; Cholesterol 30mg; Sodium 494mg; Dietary Fiber 2g.
Source:
Diabetic Cooking at http://www.diabeticcooking.com
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