|Prep time||10 Minutes|
|Cook time||15 Minutes|
|Total time||20 Minutes|
|Main ingredient||Black Beans; Salmon|
|Category||Beans & Legumes; Seafood|
|Type||Appetizer; Main Dish|
|Diet||Low Calorie; Low Cholesterol; Heart healthy; High Fiber; High Protein; Gluten Free|
Eight 6-inch corn tortillas
Canola oil cooking spray
One 6-7-ounce can boneless, skinless wild Alaskan salmon, drained
1 avocado, diced
2 tablespoons minced pickled jalapeï¿½os, plus 2 tablespoons pickling juice from jar, divided
2 cups shredded cabbage
2 tablespoons chopped cilantro
One 15-ounce can black beans, rinsed
3 tablespoons reduced fat sour cream
2 tablespoons prepared salsa
2 scallions, chopped
Lime wedges (optional)
Position racks in the upper and lower thirds of the oven, and preheat to 375ï¿½F.
Coat the tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12-14 minutes.
Combine the salmon, avocado and jalapeï¿½os in a bowl. Combine the cabbage, cilantro, and pickling juice in another bowl.
Process the 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 the tostadas, spread some bean mixture and some salmon mixture on each tortilla and top them with the cabbage salad. Serve with lime wedges, if desired.
Calories: 319 cal
Total fat: 11g
Saturated fat: 2g
Monounsaturated fat: 6g