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Black Bean & Salmon Tostadas

  • 25 m
  • 25 m
EatingWell Test Kitchen
“Pickled jalapeños, 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.”


    • 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)


  • 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 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 and top with the cabbage salad. Serve with lime wedges, if desired.
  • Kitchen tip: Look for convenient preshredded cabbage-and-carrot “coleslaw mix” near other prepared vegetables in the produce section of the supermarket.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
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