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Black Bean and Salmon Tostadas

  • 4servings
  • 25minutes
  • 319calories

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, B6, B9, C, E
MineralsCopper, Fluorine, Chromium, Calcium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 corn tortillas

  2. Canola oil cooking spray

  3. 1 (7-ounce) boneless, skinless wild Alaskan salmon , drained

  4. 1 avocado , diced

  5. 2 tablespoon(s) minced pickled jalapeños , divided

  6. 2 tablespoon(s) pickling juice from the pickled jalapeños jar

  7. 2 cup(s) coleslaw mix (see Tips & Techniques) or shredded cabbage

  8. 2 tablespoon(s) chopped cilantro

  9. 1 can(s) (15-ounce) black beans, rinsed

  10. 3 tablespoon(s) reduced-fat sour cream

  11. 2 tablespoon(s) prepared salsa

  12. 2 scallions , chopped

  13. Lime wedges

Instructions Jump to Ingredients ↑

  1. Position racks in upper and lower thirds of the oven; preheat to 375°F.

  2. Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.

  3. 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.

  4. 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.

  5. Carb Servings: 2 starch, 1 1/2 lean meat, 1 1/2 fat. Carbohydrate Servings: 2. Nutrition Bonus: Vitamin C (60% daily value), Folate (27% dv), Potassium (19% dv), Iron (18% dv), source of omega-3s.

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