Black Bean & Salmon Tostadas

By á-1025

Ingredients

• 8 6-inch corn tortillas
• Canola oil cooking spray
• 1 6-to 7-ounce can boneless, skinless wild Alaskan salmon, drained
• 1 avocado, diced
• 2 tablespoons minced pickled jalapenos, plus 2 tablespoons pickling juice from the jar divided
• 2 cups coleslaw mix or shredded cabbage
• 2 tablespoons chopped cilantro
• 1 15-ounce can black beans, rinsed
• 3 tablespoons reduced-fat sour cream
• 2 tablespoons prepared salsa
• 2 scallions, chopped
• Lime wedges (optional)

Details

Servings 4
Cooking time 25mins

Preparation

Step 1

1.Position racks in upper and lower thirds of the oven; preheat to 375.
2.Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.
3.Combine salmon, avocado and jalapenos in a bowl. Combine cabbage, cilantro and the pickling juice in another bowl. Process black beans, sour cream, salsa and scallions in a food processor until smooth. Transfer to a microwave-safe bowl. Cover and microwave on High until hot, about 2 minutes.
4.To assemble tostadas: spread each tortilla with some bean mixture and some salmon mixture on top with the cabbage salad. Serve with lime wedges, if desired.