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Foodie 411

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Black Bean and Salmon Tostadas

WebMD Recipe from EatingWell.com

Pickled jalapeños, cilantro and avocado perk up convenient canned salmon for a quick tostada topping. Skip store-bought and make your own crispy shells in the oven. Serve with: Brown rice cooked with diced tomatoes and onions or salsa.

Ingredients

Prep: 25 minutes | Total Time: 25 minutes

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
canola cooking spray

Instructions

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.

Reviewed July 16, 2012

From www.eatingwell.com with permission. © 2011-2012 Eating Well Inc.
For more recipes go to EatingWell.com