Black Bean & Salmon Tostadas
Ingredients:
8-6 inch corn tortillas
Olive oil
1 6-7 oz can boneless, skinless, wild Alaskan Salmon, drained
1 avocado, diced
2 tablespoons minced jalapenos
2 cups coleslaw mix
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)
Directions:
Position racks in upper and lower thirds of the oven: preheat to 375 degrees F.
Lightly brush tortillas with olive oil. 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, and cilantro 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.
