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Black Bean & Salmon Tostadas

January/February 2010

Your rating: None Average: 4.1 (278 votes)

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.



READER'S COMMENT:
"AMAZINGLY DELICIOUS! We had to sprinkle a little salt and drizzle more lime juice on the top. Definitely a keeper. "
Black Bean & Salmon Tostadas Recipe

39 Reviews for Black Bean & Salmon Tostadas

09/25/2010

AMAZINGLY DELICIOUS! We had to sprinkle a little salt and drizzle more lime juice on the top. Definitely a keeper.

Comments
09/03/2010
Anonymous

I tried out this recipe last night and it was a hit! I really wasn't expecting it to be very tasty, but everyone loved it and it will definitely be added to our weekly dinner rotation. Thank you!

Comments
08/22/2010
Anonymous

Loved, loved, loved it! We opted for chicken in place of the salmon and it was perfectly delicious and refreshing too. We made our corn tortillas from scratch and added even more freshness to this already tasty dish. I am looking forward to lunch tomorrow!

Comments
08/08/2010
Anonymous

This dish was so simple and so delicious. I loved it!

Comments
07/21/2010
Anonymous

I have to admit I was skeptical when I read this receipe. nothing about Salmon and Refried beans in the same dish sounded that great to me. However, this was Fabulous. I did change a few small things because my maid doesn't like anything spicy. First I used fresh salmon. I steamed it and shredded it with a fork. Then I shredded the cabbage (about 1 1/2 cups) and some carrots(about 1/2 cup) and added about 1/2 cup of chopped fresh cilantro. I then drizzled the cabbage/carrot/cilantro mixture with about 1 TBS of Olive oil, 1 TBS of vinegar (I used rice vinegar), and added 1 tsp sugar along with a dash of salt and pepper. I spread the heated tostados with the plain refried beans, topped with shredded salmon, cabbage mixture, and chopped avacodo. The maid loved her not-spicy tostado and I added Picante sauce to the top of mine....it was fabulous!
Oh and by leaving out the sour cream I saved myself some calories...I never even missed it....I actually FORGOT when I was preparing the receipe, but the extra fat wasn't missed a bit.
P.S. It was hard to eat only one.

Comments (1)

24 comments

 
saraharline wrote 3 years 34 weeks ago

Really good made with broiled salmon fillets and the spice rub from the grilled salmon taco recipe. Also used rice vinegar on the coleslaw. Loved it!

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