Fresh and Fit Recipe: Black Bean and Salmon Tostadas
Ingredients
Eight 6 inch tortillas
Canola oil cooking spray
1 six ounce can boneless, skinless wild Alaskan salmon, drained
1 avocado, diced
2 tablespoons minced jalapenos, plus 2 tablespoons pickling juice from jar
2 cups coleslaw mix (see tip) or shredded cabbage
2 tablespoons chopped cilantro
1 15-ounce can black beans, drained
3 tablespoons reduced fat sour cream
2 tablespoons salsa
2 scallions, chopped
Lime wedges (optional)
Preparation
1. Position racks in upper and lower thirds of oven, preheat to 375
2. Coat tortillas on both sides with cooking spray. Place on two baking sheets, bake turning once until golden brown, about 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 two 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.
Nutrition Facts
Makes four servings total, two tostadas each!
Per serving: 319 calories; 11 g fat (2 g saturated fat, 6 g monounsaturated fat); 16 mg cholesterol; 43 g carbohydrates; 0 g added sugar; 16 g protein; 12 g fiber; 352 mg sodium; 670 mg potassium
Check out www.eatingwell.com for the complete recipe and many more healthy recipes!