Turkey & Rice Tostadas

Fitness Expert

A baked corn tortilla topped with turkey and brown rice covered with a tasty south-of-the-border sauce and loaded with vegetables and cheese.


  • Sauce:
  • 1 can (15 oz) tomato sauce
  • 2 tablespoons dry minced onion flakes
  • 2 teaspoons chili powder
  • 2 teaspoons minced garlic
  • dash cumin
  • salt & pepper to taste
  • Filling:
  • 1/2 cup brown rice
  • 2 cups cooked turkey, chopped
  • 1 can (16 oz) refried beans
  • 8 corn tortillas (6-inch)
  • cooking spray oil
  • shredded lettuce
  • chopped tomato
  • 8 oz Mexican blend cheese, shredded


  1. In a small saucepan over medium heat, stir together the tomato sauce, onion flakes, chili powder, garlic, cumin and salt & pepper.
  2. Bring to boil; reduce heat and simmer on low stirring occasionally for 10 minutes.
  3. Meanwhile, in a medium size saucepan, cook rice according to package directions.
  4. Stir in leftover turkey and heat through.
  5. In a medium microwave safe bowl, warm refried beans, ~one minute.
  6. Place corn tortillas on a large cookie sheet and spray lightly with oil on both sides. Bake in a preheated 350º oven for 10 minutes or until crispy and lightly browned, turning once.
  7. To assemble tostadas, place baked corn tortilla on a serving plate, spread about 2 tablespoons of warmed refried beans to the edge.
  8. Top with about 2 tablespoons of turkey-rice mixture spreading to the edge.
  9. Top with desired amount of lettuce, tomato and cheese.
  10. Spoon about 2 tablespoons of warmed sauce over top.
  11. Serve immediately.

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