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.
- 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)
- 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.
- Heat the tortillas briefly in the oven on a low heat, 150 F.
- Heat or reheat the black beans.
- Chop the tomatoes and avocados.
- Serve the tortillas on a small plate and the rest of the ingredients in bowls, let diners assemble their own tortillas at the table.
- 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.