Black Bean & Salmon Tostadas

Black Bean & Salmon Tostadas

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Black Bean & Salmon Tostadas

Black Bean & Salmon Tostadas

A quick and easy healthy recipe! (yields: 4 servings)


  • 8 (6-inch) corn tortillas
  • Canola oil cooking spray
  • 1 6- to 7-oz. can boneless, skinless wild Alaskan salmon, drained
  • 1 avocado, diced
  • 2 Tbsp. minced pickled jalapeños, plus 2 Tbsp. pickling juice from the jar, divided
  • 2 c. coleslaw mix (see Tip) or shredded cabbage
  • 2 Tbsp. chopped cilantro
  • 1 15-oz. can black beans, rinsed
  • 3 Tbsp. reduced-fat sour cream
  • 2 Tbsp. prepared salsa
  • 2 scallions, chopped
  • Lime wedges (optional)

Cooking Instructions:

  1. Position racks in upper and lower thirds of the oven; preheat to 375° F.
  2. Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12 - 14 minutes.
  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.
  4. To assemble tostadas, spread each tortilla with some bean mixture and some salmon mixture. Top with the cabbage salad. Serve with lime wedges, if desired.

Tip: Look for convenient pre-shredded cabbage-and-carrot “coleslaw mix” near other prepared vegetables in the produce section of the supermarket.