Black Bean & Salmon Tostada

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

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)

Recipe

• 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.