Susan G Komen  
I've Been Diagnosed With Breast Cancer Someone I Know Was Diagnosed Share Your Story Join Us And Stay Informed Donate To End Breast Cancer
Home > Black bean and salmon tostadas

Black bean and salmon tostadas

Recipe Information

Servings 4
Prep time 10 Minutes
Cook time 15 Minutes
Total time 20 Minutes
Difficulty Easy
Main ingredient Black Beans; Salmon
Category Beans & Legumes; Seafood
Meal Lunch; Dinner
Type Appetizer; Main Dish
Cook Method Baking
Diet Low Calorie; Low Cholesterol; Heart healthy; High Fiber; High Protein; Gluten Free


  • Eight 6-inch corn tortillas 

  • Canola oil cooking spray 

  • One 6-7-ounce can boneless, skinless wild Alaskan salmon, drained

  • 1 avocado, diced

  • 2 tablespoons minced pickled jalape�os, plus 2 tablespoons pickling juice from jar, divided

  • 2 cups shredded cabbage 

  • 2 tablespoons chopped cilantro 

  • One 15-ounce can black beans, rinsed

  • 3 tablespoons reduced fat sour cream 

  • 2 tablespoons prepared salsa 

  • 2 scallions, chopped

  • Lime wedges (optional)



  • Position racks in the upper and lower thirds of the oven, and preheat to 375�F.

  • Coat the tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12-14 minutes.

  • Combine the salmon, avocado and jalape�os in a bowl. Combine the cabbage, cilantro, and pickling juice in another bowl.

  • Process the 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 the tostadas, spread some bean mixture and some salmon mixture on each tortilla and top them with the cabbage salad. Serve with lime wedges, if desired.


Nutrition (per serving)

  • Calories: 319 cal

  • Total fat: 11g

  • Saturated fat: 2g

  • Monounsaturated fat: 6g

  • Cholesterol: 16mg

  • Sodium: 352mg

  • Potassium: 670mg

  • Carbohydrates: 43g

  • Fiber: 12g

  • Protein: 16g