Turkey Black Bean Tostadas with Chipotle Cranberry Sauce
Leftover ingredients: Turkey, cranberry sauce
1 large onion, sliced
1 poblano pepper, seeded and sliced
1 large red bell pepper, sliced
2 tbsp olive oil
3 cups shredded roasted turkey
2 garlic cloves, minced
8 tostada shells
1 cup refried black beans
1 cup crumbled queso fresco (fresh Mexican cheese)
½ cup loosely packed fresh cilantro
8-10 lime wedges
Preheat oven to 400F. Sautee onion, poblano pepper and red pepper in hot skillet over medium-high heat for approximately 6-8 minutes- or until onion is lightly golden. Stir in turkey and garlic and cook 2-3 minutes or until thoroughly heated. Season with salt and pepper to taste.
Bake tostada shells on a baking sheet at 400F for 3 minutes. Spread shells with refried beans, top with turkey mixture. Drizzle with small amount of cranberry sauce and queso fresco.
Bake at 400F for 10-12 minutes or until thoroughly heated. Serve topped with fresh cilantro and lime wedges and remaining sauce.
For Chipotle Cranberry Sauce:
1 cup whole-berry cranberry sauce
½ cup taco sauce or hot sauce (use your favorite, as hot as you like- I prefer Chahoulla sauce)
1 canned chipotle pepper in adobo sauce, minced
1 tsp adobo sauce from canned chipotle pepper
1 tsp chili powder
¼ tsp ground cumin
Combine all ingredients. Cook in sauce pan on on low temperature until heated through and thickened,