Black Bean and Salmon Tostadas Recipe

Staying on track with a food diet doesn’t always mean that you are restricted from eating delicious food. With the right recipes, your meals can be equally healthy as they are appetizing, so you can get the fuel you need to get to the gym and crush your Countdown to Change goals.

This black bean and salmon tostada recipe from EatingWell Magazine is the perfect example of great food without the guilt. The salmon adds a generous amount of protein and omega-3 fatty acids to the dish, while the black beans adds in fiber and potassium.



8 6-inch corn tortillas

Canola oil cooking spray

1 6- to 7-ounce can boneless, skinless wild Alaskan salmon, drained

1 avocado, diced

2 tablespoons minced pickled jalapeños, plus 2 tablespoons pickling juice from the jar, divided

2 cups coleslaw mix (see Tip) or shredded cabbage


1. Position racks in upper and lower thirds of the oven; preheat to 375 °F.

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

3. Combine salmon, avocado and jalapenos in a bowl. Combine cabbage, cilantro and the pickling juice in another bowl. Process 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.

4. To assemble tostadas, spread each tortilla with some bean mixture and some salmon mixture and top with the cabbage salad. Serve with lime wedges, if desired.

Kitchen tip: Look for convenient preshredded cabbage-and-carrot “coleslaw mix” near other prepared vegetables in the produce section of the supermarket.