Black Bean Tostada with Avocados, Tomatoes, and Mango Salsa

by Mary on April 18, 2012

black bean tostada with mango salsa on a plate with black beans and tomatoes in the background

black bean tostada with tomatoes, avocadoes, and mango salsa


These black bean, avocado, and mango salsa tostadas satisfied the whole family. I used corn tortillas and  homemade black beans cooked with cilantro, onion, and garlic. Canned black beans also work. The tostadas are topped with a layer of tomatoes and Ataulfo or champagne mango salsa.

This comes together so easily you could probably make it from the picture, but I’ll add a recipe for the shopping list if nothing else.

Black Bean Tostada with Avocados, Tomatoes, and Mango Salsa
Prep time
Total time
A quick and casual but satisfying lunch or dinner. Corn tortillas topped with lots of black beans, tomatoes, avocados, and mango salsa.
Recipe type: main course
Serves: 3
  • For the salsa:
  • flesh 2 Ataulfo or champagne mangoes, cubed (they are small-sized mangoes)
  • ⅓ cup chopped cilantro
  • juice of ½ lime
  • 1 jalapeno or part of 1 jalapeno, halved, membranes removed, minced (I used 2 Tbs. minced jalapeno which yielded a mild salsa)
  • pinch of salt or to taste
  • For the rest of the tortilla:
  • 6 corn tortillas
  • 2 cups cooked, salted black beans
  • 1 large or 2 medium tomatoes, chopped
  • flesh of 2 medium avocados, chopped (cut in half, remove stone, scoop out flesh, chop)
  1. Combine first five ingredients in a bowl for the mango salsa. Adjust cilantro, jalapeno, and salt to taste. See my mango salsa or Ataulfo mango post for more detailed instructions on cutting the mangoes.
  2. Heat the tortillas briefly in the oven on a low heat, 150 F.
  3. Heat or reheat the black beans.
  4. Chop the tomatoes and avocados.
  5. Serve the tortillas on a small plate and the rest of the ingredients in bowls, let diners assemble their own tortillas at the table.
  6. Yield is 6 tostadas with lots of topping, enough for a light meal for three people.

Shared on Moosewood Mondays blog hop at Tastefully Julie.

{ 5 comments… read them below or add one }

Mireya April 18, 2012 at 5:54 pm

This sounds like a very tasty lunch. I like the idea of using mango salsa instead of tomato salsa. It seems like a nice balance of flavors.
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mary May 6, 2012 at 8:08 pm

Thanks, Mireya! We are definitely on a streak with it, had black beans with roasted corn, avocado, and mango for lunch again today.


Chere Michelle May 6, 2012 at 6:05 am

I absolutely love fruit salsas. They are so fresh and light tasting with that perfect balance of sweet and salty…this sounds so yummy. I have a salsa addiction though.


mary May 6, 2012 at 6:13 am

Thanks for visiting, Chere! Of all the things you could crave, salsa is a good choice!


Emilyn May 19, 2012 at 12:39 pm

The picture looks very tasty I want to try to make one…thank you for this 🙂


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