Black bean and salmon tostadas

Recipe Information

Ingredients

• 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 jalape�os, 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)

Directions

• Position racks in the upper and lower thirds of the oven, and preheat to 375�F.

• 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 jalape�os 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.

Nutrition (per serving)

• Calories: 319 cal

• Total fat: 11g

• Saturated fat: 2g

• Monounsaturated fat: 6g

• Cholesterol: 16mg

• Sodium: 352mg

• Potassium: 670mg

• Carbohydrates: 43g

• Fiber: 12g

• Protein: 16g