I don't know if it was just the can if salmon I used but there were hundreds of tiny bones (some of them really big) in the salmon and it made the process of preparing this meal and eating it incredibly grotesque. I still get nauseous whenever I think about it.
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
These were AWESOME. Substituted Greek yogurt for the sour cream, and it worked perfectly. Very filling and so healthy! Will definitely make these again.
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!
As so many others recommended, I used fresh frozen salmon fillet. Not a fan of canned salmon. Absolutely loved it!
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.