Recipe Library
Black Bean & Salmon Tostadas
Crispy corn tortillas cradle a velvety layer of black beans blended with sour cream and salsa. Flakes of wild salmon, creamy avocado, and pickled jalapeños mingle with a bright cilantro slaw that crackles with tangy crunch.
- Total
- 36 min
- Prep
- 20 min
- Cook
- 16 min
- Serves
- 4
Nutrition per Serving
- Calories
- 406
- Protein
- 17g
- Carbs
- 45g
- Fat
- 19g
- Fiber
- 12g
- Sugar
- 6g
- Sodium
- 392mg
Ingredients
- 8 6-inch corn tortillas
- Canola oil cooking spray
- 1 6- to 7-ounce can boneless, skinless wild Alaskan salmon, drained
- 1 avocado, diced
- 2 tablespoons minced pickled jalapeños, plus 2 tablespoons pickling juice from the jar, divided
- 2 cups coleslaw mix (see Tip) or shredded cabbage
- 2 tablespoons chopped cilantro
- 1 15-ounce can black beans, rinsed
- 3 tablespoons reduced-fat sour cream
- 2 tablespoons prepared salsa
- 2 scallions, chopped
- Lime wedges (optional)
Instructions
- Position racks in upper and lower thirds of the oven; preheat to 375 degrees F.
- Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.
- 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.
- 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.