1 can of black beans, drained and rinsed
1 can of skinless, boneless salmon, drained
2 tbs of pickled jalepenos, minced
3 tbs of sour cream
3 tbs of salsa
2 scallions, chopped
6 6-inch corn tortillas
Preheat oven to 375 and spray both sides of tortillas with cooking spray. Bake for 12 minutes, flipping halfway through.
Meanwhile, in a blender or food processer blend beans, sour creams, scallions, and salsa. Heat in a microwave safe bowl before serving.
In a seperate bowl, add salmon, jalapenos, half a squeeze of a lime, and 1 tbs of jalapeno juice (from the jar).
Spread black bean mixture over tortilla, top with salmon mixture, and cilantro. Add more lime to taste.
Next time I'm adding diced avocados, mmm!