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.

Related Tags

Black Bean and Salmon Tostadas

4.5

( By Ellie )

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