Black Bean Salmon Tostada
Delicious with leftover salmon, fresh guacamole, and fresh summer tomatoes, cucumbers, and cilantro.
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!