Black Bean & Salmon Tostadas
Pickled jalapeños, cilantro and avocado perk up convenient canned salmon for a quick tostada topping. Skip store-bought and make your own crispy shells in the oven. Serve with: Brown rice cooked with diced tomatoes and onions or salsa.
Source: EatingWell Magazine, January/February 2010
Gallery
Recipe Summary
Ingredients
Directions
Tips
Kitchen tip: Look for convenient preshredded cabbage-and-carrot “coleslaw mix” near other prepared vegetables in the produce section of the supermarket.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Nutrition Facts
Serving Size: 2 tostadas
Per Serving:
406 calories; protein 16.6g 33% DV; carbohydrates 45.2g 15% DV; exchange other carbs 3; dietary fiber 11.7g 47% DV; sugars 5.7g; fat 19.2g 30% DV; saturated fat 2.8g 14% DV; cholesterol 16.1mg 5% DV; vitamin a iu 621.8IU 12% DV; vitamin c 35.2mg 59% DV; folate 106.9mcg 27% DV; calcium 116mg 12% DV; iron 3.2mg 18% DV; magnesium 69.5mg 25% DV; potassium 679mg 19% DV; sodium 391.7mg 16% DV; thiamin 0.2mg 21% DV.
Exchanges:
2 starch, 1 1/2 lean meat, 1 1/2 fat
