Black Bean and Salmon Tostadas
Ingredients
8 (6-inch) corn tortillas
Olive oil cooking spray
1 (6- to 7-ounce) can boneless, skinless wild Alaskan salmon, drained
1 avocado, diced
2 Tbsp minced pickled jalapeños, plus 2 Tbsp pickling juice from the jar, divided
2 cups coleslaw mix or shredded cabbage
2 Tbsp chopped cilantro
1 (15-ounce) can black beans, rinsed
3 Tbsp reduced-fat sour cream
2 Tbsp prepared salsa
2 scallions, chopped
Lime wedges (optional)
Directions
- Position racks in upper and lower thirds of the oven; preheat to 375 degrees.
- 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 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.
- To assemble tostadas, spread each tortilla with bean mixture and salmon mixture and top with the cabbage salad. Serve with lime wedges, if desired.
