Salmon and beans together? It works, believe me. This is one of my hubby’s favorite dishes because it tastes so fresh, they’re filling, but not heavy and they make you feel good afterwards, like you just ate something healthy and delicious.
The recipe is pretty easy to make and it doesn’t take much time either. It’s perfect!
So without further due, here is how you make it.
Preheat the oven to 375 F. Coat tortillas on both sides with cooking spray. Place on baking sheets and bake, turning once, until light brown, 12 to 14 minutes. You can skip this step if you are using store-bought tostadas which is totally fine.
The recipe is for 8 tostadas, but I made 5 this time.
In a microwavable bowl mash the beans with a fork, and mix in the salsa and sour cream.
In a different bowl, mix the salmon, jalapeño and avocado.
And chop some cilantro.
Here is the best way to dice an avocado:
With a knife, slice the avocado in one direction, and then cross wise like shown in the picture above. If your knife is really sharp, be careful not to slice your fingers if you are holding the avocado.
Then, simply gently squeeze the avocado and the squares will easily pop-out, or use a spoon to scoop them out.
After microwaving the bean mixture for about a minute on high, assemble the tostadas! Bean mixture first, then the salmon mixture, and then plenty of cilantro and a bit of sour cream. Not much is needed since there is plenty mixed in the beans. Serve with lime wedges and rice. This Mexican rice recipe is great.
Recipe: Black Bean and Salmon Tostadas
Makes: 4 servings, 2 tostadas each
- 8 6-inch corn tortillas
- Canola oil cooking spray
- 1 6- to 7-ounce can boneless, skinless wild Alaskan salmon, drained (or your choice of canned salmon)
- 1 avocado, diced
- 2 tablespoons of minced pickled jalapeños
- 2 tablespoons chopped cilantro (or more)
- 15-ounce can black beans, rinsed
- 3 tablespoons reduced-fat sour cream or Mexican crema
- 2 tablespoons prepared salsa
- Lime wedges (optional)
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 to 14 minutes.
3. Combine salmon, avocado and jalapeños in a bowl.
4. In a different bowl, mash the black beans with a fork and mix in the sour cream and salsa or blend in a food processor until smooth. Transfer to a microwave-safe bowl. Cover and microwave on High until hot, about 1 minute.
5. To assemble tostadas, spread each tortilla with some bean mixture and some salmon mixture and top with cilantro or the cabbage salad if using (see notes). Serve with lime wedges, if desired.
For the cabbage salad mix 2 cups of coleslaw mix or shredded cabbage with 2 tablespoons of the jalapeño pickling juice and the cilantro.
Chopped scallions would be a good addition too for the bean mixture.
You can use store-bought tostadas and skip the first two steps.
The recipe can be easily halved or doubled.