Holy Tostada, Batman!

I tried a recipe out of Eating Well magazine's latest copy. Of course, like always, I had all good intentions of following the recipe and ended up substituting quite a bit. I thought I had most of the ingredients, but come to find out, the only real major ingredient I had was the salmon. I didn't even have black beans for the Black Bean and Salmon Tostada! However, the result was glorious.

I will admit, though, at first bite, I wasn't smitten. But, as I ventured further into the tostada's blend of ingredients, my love for this dish made in less than 15 minutes soared.

I'm trying to improve my intake of omega 3-rich foods, including salmon, on a regular basis. Sure, I'll order salmon if we eat out on occasion, but I'm ashamed to admit my intake is rather sparse. Eating canned salmon is a fantastic way to get that dose of omega 3s in without hitting up the fish market. You can check out my first attempt with canned salmon and some other fancy facts about the benefits of canned salmon here, as well as in the latest issue of Eating Well.

Here's my take on Eating Well's Black Bean and Salmon Tostada:

Pinto Bean & Salmon Tostada for 1

2 6-inch corn tortillas

cooking spray and olive oil

1 6-oz can of boneless, skinless, wild Alaskan salmon

1 15-oz can Pinto beans

1/2 cup diced pineapple

1 cup finely chopped cabbage (I used purple... local!!)

1/2 cup chopped tomatoes (shameful that I used tomatoes in January!)

3 Tbsp Trader Joe's salsa verde

2 Tbsp shredded cheddar cheese

S & P tt

1. Preheat oven to 375 degrees. Coat tortillas on both sides w/ cooking spray. Bake, turning once, until light brown, or about 12 minutes.

2. Mash Pinto beans with a tsp of olive oil and a pinch of salt.

3. In another bowl, mix pineapple, cabbage, tomato, and salsa together.

4. Layer Pinto beans on top of tortilla, salmon on top of beans, and top it all off with lots of cabbagey goodness.

5. Top each tostada with 1 Tbsp of cheese and enjoy!

Before:

After!

This dish definitely could have used some avocado and cilantro (the Eating Well recipe calls for this), but I was out. I'd definitely do this one again; it only took me 15 minutes from start to finish.

Something to ponder: Would you rather swim like a fish or fly like a bird?