Black Bean & Salmon Tostadas

This was yummy and healthy.   Julie and I both really enjoyed this one and it was pretty easy.  The tortilla adds a nice crunch.  We just broke them apart and ate them like nachos.  I am not sure if that is proper etiquette or not, but oh well.  I liked the salmon, it had that "this is fish flavor".  You could do this with canned tuna as well, but I think I preferred the salmon.  We actually did do a similar thing to this using tuna in the past (see Tuna in Jalapeno Escabeche).  Overall, this was a nice, fresh dinner that didn't break the scale.  Enjoyed much!

We omitted the sour cream.  A serving is 2 tortillas, so this recipe makes 4 servings.

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, 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)

PREPARATION

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 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.
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.