Black Bean and Salmon Tostadas

YUMMMMMMMMMMMM!

• 8 small corn tortillas
• Cooking Spray
• 2 5oz canns boneless, skinless wild Alaskan salmon, drained
• 1 medium avocado, diced
• 2 tablespoons minced pickled jalapeños, plus 2 tablespoons pickling juice from the jar, divided
• 2 cups coleslaw mix (or shredded cabbage)
• 2 tablespoons cilantro
• 1 15-ounce can black beans, rinsed
• 3 tablespoons fat free sour cream
• 2 tablespoons prepared salsa
• 1 tbsp minced onions
• Lime wedges (optional)

1. Preheat to 375°F.
2. Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 10-12 minutes.
3. Combine salmon, avocado and jalapeños in a bowl.
4. Combine cabbage, cilantro and the pickling juice in another bowl.
5. Process black beans, sour cream, salsa and onions in a food processor until smooth. Transfer to a microwave-safe bowl. Cover and microwave on High until hot, about 2 minutes.
6. 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.

Makes 4 servings (2 tostadas each)

Nutrition
Calories 285
Fat 4g
Sat Fat .5g
Cholesterol 40mg
Sodium 745mg
Potassium 169mg
Carbs 40g
Fiber 8g
Sugars 3g
Protein 23g