Delicious with leftover salmon, fresh guacamole, and fresh summer tomatoes, cucumbers, and cilantro.
Ingredients
2T.olive oil
1red pepper, thinly sliced
1medium sweet onion, thinly sliced
1tsp.cumin
1/2tsp.chili powder
Salt and pepper
1can, 15 oz Bush’s Black Beans, drained
1cupfrozen or fresh corn, or corn chili (leave a small amount out to garnish the tostada)
1large avocado, mashed
1/8cuponion, finely chopped
2Tbsp.sour cream
1lime, squeezed
Salt
1cupsour cream
1/4cupcucumbers, finely chopped
2Tbsp.onions, finely choped
1/2tsp.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!