Salmon and Black Bean Tostadas

• 8 6-inch tortillas
• Canola oil cooking spray
• 1 6 to 7 oz can boneless, skinless wild Alaskan salmon, drained
• 1 Avocado, diced
• 2 tbs Minced pickled jalapeños, plus 2 tablespoons pickling juice from the jar, divided
• 1 cups Coleslaw mix or shredded cabbage
• 2 tbs Chopped cilantro
• 1 15 oz can black beans, rinsed
• 3 tbs Reduced-fat sour cream
• 2 tbs Salsa
• 2 Scallions, chopped

Preheat oven 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.

Servings: 4

Nutrition Facts