Black Bean and Salmon Tostadas
Fat 11 g
Saturated fat 2 g
Cholesterol 16 mg
Carbohydrates 43 g
Dietary fiber 12 g
Protein 16 g
Sodium 352 mg
- 8 6-inch corn tortillas
- 1 6- to 7-ounce can wild Alaskan salmon, boneless, skinless; drained
- 1 avocado, diced
- 2 tablespoons pickled jalapeños, minced, plus 2 tablespoons pickling juice from the jar, divided
- 2 cups coleslaw mix, or shredded cabbage
- 2 tablespoons cilantro, chopped
- 1 15-ounce can black beans, rinsed
- 3 tablespoons reduced-fat sour cream
- 2 scallions, chopped
- 2 tablespoons prepared salsa
- lime wedges, optional
Adapted from webmd.com
Position racks in upper and lower thirds of the oven; preheat to 375°F.
Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.
Combine salmon, avocado and jalapeños 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.
To assemble tostadas, spread each tortilla with some bean mixture and some salmon mixture and top with the cabbage salad. Serve with lime wedges, if desired.