MEMORIES: MY PAN ROASTED SALMON, BLACK BEANS, and CORN CHARRAS TOSTADAS with SALSA!

This is another way to use salmon during the week. It is simple, nutritious and way delicious. One thing though, a loaded Charra is more than enough food for one person when you side it with a salad and half an avocado, then bam, meal is served.
 
Category:  Entrée  
Approx. Prep and Cook Time:  under 30 Minutes
Approximate Cost: $11.68 or $2.92 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 4 Charras
 
Ingredients
2 salmon filets (skinned and cut in bite sizes) ($4.50)
Fajita Marinade Seasoning (.10)
1 tbsp. Angie’s basting olive oil (.40)
4 Charras Tostadas (.75)
1 15 oz. can black beans, rinsed and drained (.99)
1 can of sweet corn, rinsed and drained (.99)
½ tbsp. achiote olive oil (in you don’t have achiote, use the oil with1 Sazón envelope) (.35)
1 med. size onion (.30)
2 large cloves of garlic (.10)
2 tbsp. salad olives, drained (15)
1 frozen sofrito cube (contains chopped cilantro, cilantro, pepper, rosemary, onion, garlic etc.) (.50)
1 avocado, sliced ($1.25)
1 c. chopped Cilantro (.30)
1 c. fresh salsa ($1.00)
 
Directions
Clean and season the salmon filet and cut in bite size. Add 1 tbsp. basting oil, 1 tbsp. Fajita Marinade Seasoning. Refrigerate.

Prepare all the other ingredients, drain, rinse, etc.…

Next, in a skillet at med-high heat, sauté the salmon bites until light golden brown.
Remove set aside.

In the same skillet, with 1 tbsp. of achiote olive oil, sauté the onion and chopped cloves of garlic. Then add black beans, sweet corn, salad olives, and frozen sofrito cube. Stir until the cube melts and the mixture comes together.
 
To plate, bring the salsa out of the fridge, slice the avocados and assemble the tostadas as I did in my slide presentation and sprinkle with chopped cilantro.
 
If you want, you could accompany this meal with a scoop of yellow rice, although I don’t think it is necessary, smile.
Enjoy!