Calling all parties of two! Do you ever feel like the supermarkets discriminate against us? I mean, what’s with not being able to buy a single carrot for a recipe? (Oh wait, I’m actually told Whole Foods sells these, but I don’t have the good fortune of having one nearby.) Or a little tub of light sour cream? Yeah, some of the stores around me only carry the 8oz containers in the full-fat variety. To get around this, I try to make sure to plan multiple meals in the same week to use up these ingredients. But what about giant boxes of cereal on sale? Totally would go stale before we’d get to eating it all (to be honest, I hardly ever let cereal into my lower-carb lifestyle, but sometimes all I want as a splurge is a bowl of Honey Bunches!) Another offender? Corn tortillas. Especially when you can get a package of 30 of them for about $1.39 in the “cheap” supermarket, or pay the same amount for a pack of 10 in the other stores. But wait – here’s the difference between cereal and tortillas. Tortillas can be frozen!
For that reason, I take full advantage of getting the good deal on the bulk quantity of these. Even though I don’t eat tons of carbs, I find that the small corn tortillas can fit pretty nicely into my diet. Of course, they’re a key ingredient in my staple black bean tortilla casserole. I also love to bake them into healthier crunchy taco shells for easy crockpot chicken tacos, or really any kind of taco. Similarly, they can be baked into crispy flat rounds for tostadas, such as these black bean and salmon tostadas. This recipe comes from Eating Well, my new obsession. They seem to eat, well, a lot like me. It’s like they know me and get that I’m not looking for the same old stuff in a healthy recipe.
My version is a little higher in calories than the original because I used the full amount of salmon, while cutting all the other ingredient amounts in half. But I’ll gladly take the extra protein. This was a well-balanced, filling and flavorful meal. The only thing that would make it better would be to use fresh cooked salmon instead of canned (well, actually this was pouched), so if I think of it, I’ll cook some extra next time. But for an easy and fresh weeknight meal, this hit the spot.
If you cook for two, are there ingredients that you can’t stand buying because you’ll never use them up?
Slightly Adapted from Eating Well
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.
Servings Per Recipe: 2
Amount Per Serving
Total Fat: 11.7 g
Cholesterol: 45.0 mg
Sodium: 1,173.7 mg
Total Carbs: 57.8 g
Dietary Fiber: 10.7 g
Protein: 33.3 g