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Black Bean and Salmon Tostadas

Black Bean and Salmon Tostadas

WebMD Recipe from

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.

Prep: 25 minutes | Total Time: 25 minutes
  • 8 6-inch
    corn tortillas
  • 1 6- to 7-ounce can
    wild Alaskan salmon, boneless, skinless; drained
  • avocado, diced
  • 2 tablespoons
    pickled jalapeños, minced, plus 2 tablespoons pickling juice from the jar, divided
  • 2 cups
    coleslaw mix, or shredded cabbage
  • 2 tablespoons
    cilantro, chopped
  • 1 15-ounce can
    black beans, rinsed
  • 3 tablespoons
    reduced-fat sour cream
  • scallions, chopped
  • 2 tablespoons
    prepared salsa
    lime wedges, optional
    canola cooking spray
  1. Position racks in upper and lower thirds of the oven; preheat to 375°F.
  2. Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.
  3. Combine salmon, avocado and jalapeños in a bowl. Combine cabbage, cilantro and the pickling juice in another bowl. Process black beans, sour cream, salsa and scallions in a food processor until smooth. Transfer to a microwave-safe bowl. Cover and microwave on High until hot, about 2 minutes.
  4. To assemble tostadas, spread each tortilla with some bean mixture and some salmon mixture and top with the cabbage salad. Serve with lime wedges, if desired.
Nutritional Information

Makes: 4 servings
  • Calories319
  • Fat11 g
    • Saturated fat2 g
  • Cholesterol16 mg
  • Carbohydrates43 g
    • Dietary fiber12 g
  • Protein16 g
  • Sodium352 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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