Black Bean and Salmon Tostadas
This hearty dish has 17 grams of protein and 12 grams of fiber. Recipe yields 4 servings. (1 serving = 2 tostadas)
Ingredients:
- 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
- 2 cups coleslaw mix 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)
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 two baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.
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 mixture to a microwave-safe bowl. Cover and microwave on High until hot, about 2 minutes.
Spread each tortilla with some of the bean mixture and some of the salmon mixture, then top with the cabbage salad. Serve with lime wedges, if desired.
Source: Eating Well
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