Recipe of the Week: Black Bean & Salmon Tostadas

Pickled jalapenos, cilantro, and avocado perk up convenient canned salmon for a quick tostada topping.  Skip store-bought and make your own crispy shells in the oven. Serve with brown rice cooked with diced tomatoes and onions or salsa

Ingredients:

8 6-inch whole wheat tortillas

Canola oil cooking spray

Fresh salmon, grilled, shredded

1 avocado, diced

2 tbsp minced pickled jalapenos, plus 2 tbsp pickling juice from the jar, divided

2 cups coleslaw mix or shredded cabbage

2 tbsp chopped cilantro

1 15-ounce can black beans, rinsed twice
3 tbsp reduced fat or fat-free sour cream
2 tbsp fresh or prepared salsa
2 scallions, chopped
Lime wedges (optional)

Directions:
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 jalapenos 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.

4 servings, 2 tostadas each

Nutrition:
319 calories per serving
11 g fat (2 g saturated, 6 g monounsaturated)
16 mg cholesterol
43 g carbohydrate
16 g protein
12 g fiber
352 mg sodium
670 mg potassium

From: Eating Well: January/February 2010