In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.

Add onion and bell peppers, and season with salt and pepper.

Cook for about 10 minutes, until onions and peppers are soft and cooked.

Add black beans and stir to combine, cooking another 1-2 minutes until they are warm.

Remove vegetable mixture from skillet.

Combine paprika, cumin, cayenne pepper, garlic powder, oregano, basil, and salt.

Rub into flesh side of salmon filets.

Add remaining 2 tablespoons of olive oil over medium-high heat.

Place salmon filets into skillet and cook for 3-5 minutes, then flip and cook another 3-5 minutes until salmon flakes easily and is cooked through. Cooking time always depends on how thick your salmon filets are. If they are thicker, they will likely require more time.

While salmon is cooking you can cook the tortillas.

Heat a small skillet over medium high heat.

Lightly brush the corn tortillas with olive oil and cook on the skillet, about 1 minute on each side, until they are golden brown.

To make the Avocado Cilantro Cream Cheese Sauce:

Combine all sauce ingredients in a food processor and puree.

To assemble:

Evenly distribute the veggies and salmon between each corn tortilla.

Drizzle cream cheese sauce over tostadas.

Serve and enjoy!