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Black Bean and Salmon Tostadas Recipe

   
 

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     Black Bean and Salmon Tostadas

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   25 min

Ingredients
8 6 inch corn tortillas
Canola oil cooking spray
1 6-7 ounce can boneless, skinless wild alaskan salmon, drained
1 avocado, diced
2 tablespoons minced pickled jalapeños - 2 tablespoons pickling juice from jar
2 cups coleslaw mic or shredded cabbage
2 tablespoons chopped cilantro
1 15 oz can black beans, rinsed
3 tablespoons reduced fat sour cream
 
2 tablespoons prepared salsa
2 scallions, chopped
Lime wedges, optional

Instructions
Position racks in upper and lower thirds of the oven; preheat 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.
Serving Suggestions
2 tostadas= 320 calories


Originally Submitted
1/28/2015





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