Black Bean and Salmon Tostadas

From Eating Well Magazine
Serves 4
Time: 25 minutes

*8 6-inch corn tortillas
*Olive oil
*6-7 oz. salmon (canned or fresh)
*1 avocado
*2 tbsp minced pickled jalapenos, plus 2 tbsp pickling juice
*2 cups shredded cabbage
*2 tbsp cilantro
*1 15 oz. can refried black beans
*2 tbsp prepared salsa
*2 scallions, chopped

1. Position racks in upper and lower thirds of oven; preheat to 375.
2. Brush tortillas on both sides with oil and place on baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.
3. Heat black beans and salmon in microwave and spread on top of homemade tostadas. Pile cabbage, avocado, jalapenos, salsa and scallions on top.