Turkey and Black Bean Tostadas

From Everyday with Rachael Ray



Ingredients:
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 flat corn tostada shells, such as Bearitos brand
1/2 cup shredded lettuce
1 tablespoon snipped chives (optional) in a bowl

Directions:
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.

Comments:
Instead of tostadas I used these taco shells that come flat with forms that you bake in the oven. They worked wonderfully. This was it was much easier to eat all the filling without it falling all over the place. I'm a notoriously messy eater.