Black Bean Salmon Tostada Recipe

A simple meal, take leftover over salmon with these amazing toppings, and enjoy an elegant Black Bean Salmon Tostada for dinner.

Because it’s Father’s Day week, I am reminded daily of how blessed I am with a wonderful husband who is an amazing father to our children (almost all adults now). Moreover, I’m blessed with my own father who lives not far from us, who loved me and cared for me above and beyond what I needed.

My husband has always shared a connection with our children that’s gone deeper than words or activities. He’s passed on a spirit of love, strength, courage, acceptance, confidence, inspiration, and passion to our children. Kids never quite understand life as we adults do, but they’re beginning to understood more and more as they grow and mature, travel, finish college, and dream their own dreams for what they want to become. One of the greatest gifts that their dad has given to our kids is knowing them. Really knowing them, spending quality time, digging deep into their little hearts and minds, challenging their fears and passions, pulling out the nuggets of truths and strength that he’s understood is most important.

He’s always encouraged our kids to follow their dreams, which can be scary for a mom. As a mama hen, I want my kids around me. But on the other hand, I want them to fly. I want their lives to go the direction that God has for them. My husband helps me with this. Letting go … it’s never easy.

My eyes tear up when I think about the overwhelming support and love that Paul has for our kids.

Most recently, while the boys were away at college, and I was out of town, he and Abby went camping.

They love to camp. Daughter and Dad.

Sometimes they don’t talk to each other for hours. It’s just how they roll, each having a similar personality of needing that quiet time and distance from people.

But when they do talk, it’s deep, and he points out truths and digs up questions that she loves to answer, the kind that make a person really think.

Nature offers a chance to see the world through a much clearer lens.

They both have a love for nature, the beautiful natural world. This time, Crater Lake National Park nature. (We live in Oregon.)

A stunning day; beautiful smiles. Love the vibrant colors.

It’s in nature where their cups are filled and they then come back to reality, having lived a little deeper, a little more wondrously, with cares now diminished, hearts healed, joy flowing–and they are filled.

The relationship between my husband and our kids makes my heart sing. It remains one of my favorite things in this very big world.

Black Bean Salmon Tostada

When we were all together, I whipped up some Black Bean Salmon Tostadas for dinner. (Thank you Bush’s Beans for always being stocked in my pantry!)

You start layering homemade guacamole on the prepared tostada shell.

They are simply the best, especially if you have leftover salmon in the fridge.

That, and a can of beans (which Bush’s Black beans also comes in low-sodium), add some delicious toppings, and you have the perfect Father’s Day meal.

Love the fresh summer taste of this recipe, especially with cucumber in the sauce, fresh guacamole corn and cilantro for a garnish!

Will you be cooking a meal for Father’s Day weekend?

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Black Bean Salmon Tostada

Delicious with leftover salmon, fresh guacamole, and fresh summer tomatoes, cucumbers, and cilantro.

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

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Ingredients

 

• 2 T. olive oil
• 1 red pepper, thinly sliced
• 1 medium sweet onion, thinly sliced
• 1 tsp. cumin
• 1/2 tsp. chili powder
• Salt and pepper
• 1 can, 15 oz Bush’s Black Beans, drained
• 1 cup frozen or fresh corn, or corn chili (leave a small amount out to garnish the tostada)
• 1 large avocado, mashed
• 1/8 cup onion, finely chopped
• 2 Tbsp. sour cream
• 1 lime, squeezed
• Salt
• 1 cup sour cream
• 1/4 cup cucumbers, finely chopped
• 2 Tbsp. onions, finely choped
• 1/2 tsp. cumin
• Prepared tostada shells
• Cooked salmon
• Mexican cheese, such as Queso Fresco
• Heirloom tomatoes
• Fresh cilantro

Instructions

 

• Sautee the onions and peppers for about 5 minutes. Add the beans, corn, and spices. Salt and pepper to taste.
• To make the guacamole, mix the mashed avocado, sour cream, onions, lime, and salt.
• To make the sour cream mixture, mix sour cream, onions, cucumbers and cumin.
• Spread the guacamole on top of the prepared tostada shell. Layer the cooked salmon on top, spooning the bean mixture next. Add a small amount of sour cream mixture, ending with cheese, tomatoes, and fresh cilantro. Serve!

Author: Sandy / Reluctant Entertainer

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This post is sponsored by Bush’s Beans, but as always, all opinions are my own. We use Bush’s Beans on a regular basis!