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.

READER'S COMMENT:

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

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38 Reviews for Black Bean & Salmon Tostadas

05/05/2013

Anonymous

Recommends this recipe

Delicious!

These were AWESOME. Substituted Greek yogurt for the sour cream, and it worked perfectly. Very filling and so healthy! Will definitely make these again.

Comments

04/21/2013

Anonymous

Recommends this recipe

Delish!

These were delicious! i made a batch of the salmon (fresh, seasoned, and broiled) along with a batch of seasoned shrimp! love all of the flavors! a definite family fav!

Pros: flavorful, spicy

Comments

02/24/2013

cindiherres

As so many others recommended, I used fresh frozen salmon fillet. Not a fan of canned salmon. Absolutely loved it!

Pros: So healthy

Comments

01/29/2013

Anonymous

Recommends this recipe

Very Tasty!

My husband and I loved this recipe! I left out the cilantro and sour cream as I'm not a fan of either. It had excellent flavors and came together so quickly! I'll definitely be making this again soon.

Pros: Easy & Fast

Comments

08/15/2012

Anonymous

Recommends this recipe

LOVED IT!

I made this for dinner the other night because my husband & I are trying to cook healthy and more exciting flavored dinners. We made this and LOVE IT!!! We had the leftovers last night as well, and I can't wait to make it again. Some suggestions: make sure the canned salmon is boneless. I assumed all canned salmon was boneless. Boy was I wrong! It's a pain to pick teeny bones out of a can of salmon. The flavor of the "coleslaw" after I mixed in all the ingredients wasn't as sweet as I wanted so I added about a tablespoon of sugar to the mix. I also added a teeny bit of salt to the bean mix. I like texture to my food, so I didn't blend the beans & sour cream to the point where they were fully liquid. I left a bit of texture. Overall, I loved the dish, and it turned out better than I expected.

Pros: Not too much prep involved

Comments (1)

24 comments

Anonymous wrote 11 weeks 1 day ago

The first time I bought

The first time I bought canned salmon, I had the same reaction and painstakingly removed all the bones. I've lately been reading that canned salmon and tuna with skin and bones are actually healthier because of the extra calcium and more omega 3 fats. Now I just leave in the bones and skin. The canned salmon bones are small, flaky and chew easily, not like the large, springy, throat poking fresh salmon bones. I've actually never even noticed the bones and skin in the canned salmon since I started eating it. I warned my husband and mother about the bones and skin the first time I served canned salmon salad, but they've never had a problem and have loved the salmon salads I've made. I still love fresh salmon, too. Thanks for the recipe tips. I especially liked blending the beans & sour cream lightly. Sounds delicious!