Black Bean & Salmon Tostadas

Submitted by: Philbur | September 21, 2020

Ingredients:

• 8 each corn tortillas
• Canola ; oil cooking spray
• 1 each (7-ounce) boneless ; skinless wild Alaskan salmon, drained
• 1 each avocado, diced
• 2 tablespoons minced pickled jalapeños ; divided
• 2 tablespoons pickling juice from the pickled jala
• 2 cups coleslaw mix ; or shredded cabbage
• 2 tablespoons chopped cilantro
• 1 15 oz can black beans ; rinsed
• 3 tablespoons sour cream
• 2 tablespoons prepared salsa
• 2 each scallions, chopped
• Lime ; wedges

Steps:

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 and your favorite Philbur's Hot Sauce.