Black Bean & Salmon Tostadas

4 Servings, Diabetes-Friendly

Ingredients

  • 8 6-inch corn tortillas

  • Canola oil cooking spray

  • 1 6-7oz can boneless, skinless wild Alaskan salmon, drained

  • 1 avocado, diced

  • 2 Tbsp minced jalapenos

  • 2 Tbsp lime juice

  • 2 cups coleslaw mix or shredded cabbage

  • 2 Tbsp chopped cilantro

  • 1 15oz can low-sodium black beans, rinsed

  • 3 Tbsp reduced-fat sour cream

  • 2 Tbsp low-sodium salsa

Method

  1. Position racks in upper & lower thirds of the oven; preheat to 375 degrees F.

  2. Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12-14 minutes

  3. Combine salmon, avocado, and jalapenos in a bowl. Combine cabbage, cilantro, and lime juice in another bowl. Process black beans, reduced-fat 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.