Black Bean & Salmon Tostada |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A quick and tasty dinner that is also super healthy. Pickled jalapenos, cilantro and avocado really add flavor to the simple canned salmon and beans served atop your own crispy-baked tortilla. Serve with brown rice cooked with salsa, or your version of Spanish rice. From Eating Well. Ingredients:
8 corn tortillas |
cooking spray |
1 (7 ounce) can boneless skinless salmon, drained |
1 avocado, diced |
2 tablespoons pickled jalapeno peppers, minced |
2 tablespoons pickled jalapeno pepper juice, from the jar |
2 cups packaged coleslaw mix or 2 cups cabbage, shredded |
2 tablespoons cilantro, chopped |
1 (15 ounce) can black beans, drained and rinsed |
3 tablespoons sour cream |
2 tablespoons salsa |
2 scallions, chopped |
lime wedge (optional) |
Directions:
1. Position racks in upper and lower thirds of the oven; preheat oven to 375°F
2. Coat tortillas on both sides with cooking spray.
3. Place oiled tortillas on 2 baking sheets.
4. Bake, turning once, until light brown, 12 to 14 minutes.
5. Combine salmon, avocado, and jalapeños in a bowl.
6. Combine cabbage, cilantro, and the pickling juice in another bowl.
7. Process black beans, sour cream, salsa, and scallions in a food processor until smooth; transfer to a microwave-safe bowl.
8. Cover and microwave on High until hot, about 2 minutes.
9. To assemble tostadas, spread each tortilla with some bean mixture and some salmon mixture and then top with the cabbage salad.
10. Serve with lime wedges, if desired.
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