Black Bean and Salmon Tostadas PT25M https://img5.recipesrun.com/201907/2019/1104/24/c/393230/300x200x50.jpg 4 servings Ingredients: Lime wedges (optional) 2 scallions, chopped 2 tbsp. prepared salsa 3 tbsp. reduced-fat sour cream 1 15-ounce can black beans, rinsed 2 tbsp. chopped cilantro 2 cups coleslaw mix (see Tip) or shredded cabbage 2 tbsp. minced pickled jalapeños, plus 2 tablespoons pickling juice from the jar, divided 1 avocado, diced 1 6- to 7-ounce can boneless, skinless wild Alaskan salmon, drained Canola oil cooking spray 8 6-inch corn tortillas

Black Bean and Salmon Tostadas

By Ellie

4 Person
25 Minutes
406 Calories
Pickled jalapenos, cilantro, and avocado perk up convenient canned salmon for a quick tostada topping. Skip store-bought and make your own crispy shells in the oven. Serve with: Brown rice cooked with diced tomatoes and onions or salsa.

Ingredients

  • Lime wedges (optional)

  • 2 scallions, chopped

  • 2 tbsp. prepared salsa

  • 3 tbsp. reduced-fat sour cream

  • 1 15-ounce can black beans, rinsed

  • 2 tbsp. chopped cilantro

  • 2 cups coleslaw mix (see Tip) or shredded cabbage

  • 2 tbsp. minced pickled jalapeños, plus 2 tablespoons pickling juice from the jar, divided

  • 1 avocado, diced

  • 1 6- to 7-ounce can boneless, skinless wild Alaskan salmon, drained

  • Canola oil cooking spray

  • 8 6-inch corn tortillas

Method

  • 01
    Position racks in upper and lower thirds of the oven; preheat to 375°F.
  • 02
    Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.
  • 03
    Combine salmon, avocado and jalapenos in a bowl. Combine cabbage, cilantro and the pickling juice in another bowl. Process black beans, sour cream, salsa and scallions in a food processor until smooth. Transfer to a microwave-safe bowl. Cover and microwave on High until hot, about 2 minutes.
  • 04
    To assemble tostadas, spread each tortilla with some bean mixture and some salmon mixture and top with the cabbage salad. Serve with lime wedges, if desired.

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Black Bean and Salmon Tostadas

Pickled jalapenos, cilantro, and avocado perk up convenient canned salmon for a quick tostada topping. Skip store-bought and make your own crispy shells in the oven. Serve with: Brown rice cooked with diced tomatoes and onions or salsa.
01 Information
  • Grade easy
  • Serving 4 servings
  • Calorie 406 Kcal
  • Prep Time 10 Mins
  • Cook Time 15 Mins
  • Total Time 25 Mins
02 Ingredients
Lime wedges (optional)
2 scallions, chopped
2 tbsp. prepared salsa
3 tbsp. reduced-fat sour cream
1 15-ounce can black beans, rinsed
2 tbsp. chopped cilantro
2 cups coleslaw mix (see Tip) or shredded cabbage
2 tbsp. minced pickled jalapeños, plus 2 tablespoons pickling juice from the jar, divided
1 avocado, diced
1 6- to 7-ounce can boneless, skinless wild Alaskan salmon, drained
Canola oil cooking spray
8 6-inch corn tortillas
03 Method
Step 1
Position racks in upper and lower thirds of the oven; preheat to 375°F.
Step 2
Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.
Step 3
Combine salmon, avocado and jalapenos in a bowl. Combine cabbage, cilantro and the pickling juice in another bowl. Process black beans, sour cream, salsa and scallions in a food processor until smooth. Transfer to a microwave-safe bowl. Cover and microwave on High until hot, about 2 minutes.
Step 4
To assemble tostadas, spread each tortilla with some bean mixture and some salmon mixture and top with the cabbage salad. Serve with lime wedges, if desired.
04 Author
Ellie Ellie
1078 Recipes
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