Black Bean & Salmon Tostadas

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. Makes four servings.

Ingredients

8 6-inch corn tortillas
Canola oil cooking spray
1 6- to 7-ounce can boneless, skinless wild Alaskan salmon, drained
1 avocado, diced
2 tablespoons minced pickled jalapeños, plus 2 tablespoons pickling juice from the jar, divided
2 cups coleslaw mix (see Tip) or shredded cabbage
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.
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. In another bowl, combine cabbage, cilantro and the pickling juice.
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 mixture. Serve with lime wedges, if desired.

Tips

Look for convenient pre-shredded cabbage-and-carrot “coleslaw mix” near other prepared vegetables in the produce section.
A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Information

Serving Size: 2 tostadas; per serving: 406 calories; 16.6g protein; 45.2g carbohydrate; 11.7g dietary fiber; 5.7g sugars; 19.2g fat (2.8g saturated); 16.1mg cholesterol
Exchanges: 2 starch, 1 1/2 lean meat, 1 1/2 fat
Source: Eating Well