Black Bean and Salmon Tostadas

For an easy and fresh weeknight meal, these Black Bean and Salmon Tostadas hit the spot.


8 (6-inch) corn tortillas
cooking spray
1 (6-to 7-ounce) can salmon, drained or fresh cooked salmon
½ avocado, diced
2 pickled jalapeños, thinly sliced
1 tablespoon juice from the pickled jalapeños
2 cups romaine lettuce, shredded
¼ cup cilantro, chopped
juice from 1 lime
½ fresh tomato, diced
salt, to taste
1 cup black beans, rinsed and drained
3 tablespoons sour cream
2 tablespoons of your favorite salsa
¾ teaspoon ground cumin
2 green onions, chopped
lime wedges


Preheat the oven to 400˚F.

Place tortillas on a baking sheet and spray with cooking spray; turn and spray opposite side. Bake turning once, for 10-12 minutes, until crisp.

Meanwhile, in a medium-sized bowl using a fork, flake the salmon into pieces. Gently mix with the diced avocado and jalapeños.

In another bowl, toss the romaine with the cilantro, lime juice, tomatoes, pickling juice and salt.

Combine the black beans, sour cream, salsa and cumin in a food processor and blend until smooth. Season to taste with salt. Transfer to a skillet and warm over medium heat.

Dividing the ingredients evenly, top the tostada shells with the black bean mixture, salmon and lettuce.

Finish by sprinkling with chopped green onions. Serve with the lime wedges.

Makes 4 servings

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