Black Bean Salmon Tostada Recipe

By vealam

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

Preparation

Step 1

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!