Turkey and Black Bean Tostados

This is a great yummy and quick recipe. It only serves two, but you can easily double it. When I made it I used leftover chicken. I got it out of the latest Rachael Ray magazine, but found it on her website too.

3½ ounces roast turkey, from the deli counter, finely diced (3/4 cup)   1/4 cup cooked black beans, drained and rinsed   3 tablespoons fresh corn kernels or thawed   frozen corn   1 small ripe tomato, finely diced   Juice of 1 lime (about 1 tablespoon)

1 tablespoon chipotle sauce or hot sauce, to taste   1/4 cup shredded extra-sharp cheddar cheese   1/4 cup plain reduced-fat sour cream   2 fl at corn tostada shells, such as Bearitos brand   1/2 cup shredded lettuce   1 tablespoon snipped chives (optional) in a bowl

Combine the turkey, black beans, corn, tomato, lime juice, chipotle sauce and cheese. Pack the turkey mixture, sour cream, tostadas, lettuce and chives separately until ready to use. To serve, spread some sour cream on each tostada. Top each tostada with some of the turkey mixture, lettuce and chives.

*You can find this recipe (plus and picture and a more printable version) on Rachael Ray’s website here.

Bethany tagged her blog readers to post their favorite fall recipes. Check out hers, Ashleigh’s, and Michelle’s for other meal ideas. Plus my friend Briana posted a yummy looking recipe for Baked Oatmeal. Happy cooking!