What are you addicted to?
Come on, everyone has something. Beyond the typical subjects, it could be something like exercise, video games, worrying, or really anything else out there. The addiction can shift as time goes on and some people go from addiction to addiction.
My latest addiction is my iPhone. Dispensing up front about this or that technology is best, I just cannot put the device down. It is my mobile communication device (calling, email and texting), camera, stereo, primary source of news (Internet), entertainment (podcasts and games) and home productivity device (mobile banking, blog writing, menu planning and recipe storage). As my watchband is tearing apart, it will soon be my watch as well.
When I wake up, I turn off my alarm and even before I am out of bed, I pick it up. The glow is my nightlight to get out of my dark bedroom (and not disturbing my sleeping wife). It is with me all day, every day, and is once again my nightlight to walk to my bed at night.
One of the things I am able to do is use bits and pieces of time to look for some new recipes. I found this one and thought it was so interesting, I saved it right away…in Paprika on my iPhone.
There is a host of flavors and textures in this tostada. The crunch and creaminess go great together.
Yes, that is canned salmon. It worked great for this recipe.
Cabbage and spices.
The bean mixture before.
One step at a time.
Black Bean & Salmon Tostadas
Prep Time: 25 minutes | Cook Time: 25 minutes | Makes: 4 , 2 tostadas each
- 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)
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.
319 calories; 11 g fat (2 g sat, 6 g mono); 16 mg cholesterol; 43 g carbohydrates; 0 g added sugars; 16 g protein; 12 g fiber; 352 mg sodium; 670 mg potassium.