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Black Bean & Salmon Tostadas

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  25 Minutes
  4 servings, 2 tostadas each
Pickled jalapeños, 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.
8 6-inch  corn tortillas
Canola oil cooking spray
1 6- to 7-ounce can  boneless, skinless wild Alaskan salmon, drained
1   avocado, diced
2 tablespoons  minced pickled jalapeños, plus 2 tablespoons pickling juice from the jar, divided
2 cups  coleslaw mix (see Tip) or shredded cabbage
2 tablespoons  chopped cilantro
1 15-ounce can  black beans, rinsed
3 tablespoons  reduced-fat sour cream
2 tablespoons  prepared salsa
2   scallions, chopped
Lime wedges (optional)

Tip: Kitchen tip: Look for convenient preshredded cabbage-and-carrot “coleslaw mix” near other prepared vegetables in the produce section of the supermarket.
Black Bean & Salmon Tostadas Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2010
Nutrition Facts per Serving
Yield:   4 servings, 2 tostadas each
Calories: 319
Fat, Saturated: 2g
Fiber: 12g
Cholesterol: 16mg
Sodium: 352mg
% Cal. from Fat: 31%
Fat. Total: 11g
Protein: 16g
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