Friday, July 2, 2010

Black Bean and Salmon Tostadas

  • 8 small corn tortillas
  • Cooking Spray
  • 2 5oz canns boneless, skinless wild Alaskan salmon, drained
  • 1 medium avocado, diced
  • 2 tablespoons minced pickled jalapeƱos, plus 2 tablespoons pickling juice from the jar, divided
  • 2 cups coleslaw mix (or shredded cabbage)
  • 2 tablespoons cilantro
  • 1 15-ounce can black beans, rinsed
  • 3 tablespoons fat free sour cream
  • 2 tablespoons prepared salsa
  • 1 tbsp minced onions
  • Lime wedges (optional)
  1. Preheat to 375°F.
  2. Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 10-12 minutes.
  3. Combine salmon, avocado and jalapeƱos in a bowl.
  4. Combine cabbage, cilantro and the pickling juice in another bowl.
  5. Process black beans, sour cream, salsa and onions in a food processor until smooth. Transfer to a microwave-safe bowl. Cover and microwave on High until hot, about 2 minutes.
  6. 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.
Makes 4 servings (2 tostadas each)

Calories 285
Fat 4g
Sat Fat .5g
Cholesterol 40mg
Sodium 745mg
Potassium 169mg
Carbs 40g
Fiber 8g
Sugars 3g
Protein 23g

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