Breakfast: White Chocolate Chip Raspberry Waffles
Lunch: Rice Bake
Snack: Fruit and String Cheese
Dinner: Black Bean and Salmon Tostada
Dessert: Apples and Honey
Happy Thursday Everyone, As we say goodbye to June and hello to steamy July, I will be posting one of my favorite recipes- Black Bean Salmon Tostada
4 6″ corn tortillas
1 6oz pouch of salmon
1/2 avocado, diced
2 pickled jalapeno peppers, thinly sliced (remove seeds for less heat)
2 cups coleslaw mix
2 tablespoons chopped cilantro
juice from 1 lime
1 tablespoon juice from the pickled jalapenos
salt, to taste
1 cup drained, rinsed black beans
2 tablespoons (28gm) nonfat plain Greek yogurt, or light sour cream
2 tablespoon salsa, preferably mango salsa
3/4 teaspoon ground cumin
2 scallions, chopped
Preheat oven to 400F. Place tortillas on a baking sheet and spray with nonstick cooking spray; turn and spray opposite side.
Bake the tortillas for 10-15 minutes, until crisp.
Meanwhile, in a medium-sized bowl, breakup the salmon with a fork. Gently mix with the diced avocado and pickled jalapenos.
In another bowl, toss the slaw mix with the cilantro, lime juice, pickling juice, and salt.
Finally, combine the black beans, yogurt or sour cream, salsa, and cumin in a food processor and blend.
I hope you enjoy it! Have a wonderful day.