I made this tonight from my Jan/Feb 2010 magazine issue - excellent! And better than the sum of its parts. I splurged on canned red salmon instead of pink - cost more, but better. Also, the chiles and lime juice add good flavor. Watch those baking corn tortillas. Mine began to brown in 10 to 11 minutes despite the recipe calling for 12 to 14 minutes. I substituted plain Greek yogurt (Oikos) for the sour cream to reduce the fat without reducing the flavor or appeal of the recipe. I also used Taco Bel taco sauce instead of salsa. I wasn't sure how to eat a tostado whether with a fork or by hand, so I ended up picking it up like an open-face sandwich and eating it in hand as that seemed to work better than trying to cut it with knife and fork. I like the fact that it is a one disk meal.
Black Bean & Salmon Tostadas
From EatingWell: January/February 2010
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.
39 Reviews for Black Bean & Salmon Tostadas
My family loves this meal. I love that I can prep everything ahead of time then just heat it up at dinner time. The flavors are clean and crisp. I definitely recommend trying this recipe!
These were fabulous! Very filling - my husband says it's the best Mexican food I've made... second to my enchiladas, of course. :)
Mmmm, delicious. I was out of jalepenos so I ended up making a slaw with light mayo, lime juice, tobasco, salt, pepper, and cilantro and put that on top of the tostadas. It's great way to get healthy fats and to get picky eaters to have salmon.
I substituted corn for the small flour tortillas.
I also added some thin slices of roma tomato, and some fresh ground sea salt.
They were AMAZING! A great side is cucumber salad (cucumber, white vinegar, S&P, and sugar), served chilled... DELICIOUS!