You can make these yummy and healthy tortillas with black bean and salmon as a snack for your family.  Instead of buying crispy shells, make your own by popping a few corn tortillas in the oven.  You can also make this into a meal by serving this dish with brown rice cooked with diced tomatoes and onions or salsa.

Ingredients:

8 6-inch corn tortillas, Cooking spray, 1 can boneless and skinless wild Alaskan salmon (drained), diced avocado, 2 tablespoons minced pickled jalapeños,  2 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

Procedure:

1.  Preheat the oven to 375°F.

2.  Lightly coat tortillas with cooking spray.  Place tortillas on baking sheets and bake in the oven for 12 to 14 minutes, turn once, until lightly brown on both sides.

3. In a large bowl, combine salmon, avocado and jalapeños.  On a separate bowl, combine the shredded cabbage, cilantro and the juice from the pickled jalapeños.

4.  Process the black beans, sour cream, salsa and scallions in a food processor until smooth.

5.  Assemble by spreading each tortilla with the bean mixture and salmon mixture.  Top each tostada with the cabbage salad.  Serve with lime wedges.