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.
Author: Mary Saylor
Recipe type: main course
Serves: 3
Ingredients
- 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)
Instructions
- 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.
Related Posts:
Mango Salsa Mango-sweet, lime juice-tangy, and a little jalapeno hot: mango salsa from smooth, non-stringy Ataulfo mangoes is good on burritos, tostadas, or just on top of beans and rice.
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Quick Southwest Dinner with Black Beans, Corn, and Bell Peppers With bell peppers, corn, and two cans of black beans, you'll have this Southwest Beans and Corn recipe on in no time. It's healthy, vegan, and fast.
The best mangoes Learn about the best mangoes available in the US, Ataulfo or champagne mangoes. Why the most common grocery store variety, Tommy Atkins, is not as good. How to cut mangoes, and what to do with them.
{ 5 comments… read them below or add one }
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.
Mireya recently posted..Lemon Soy Salmon
Thanks, Mireya! We are definitely on a streak with it, had black beans with roasted corn, avocado, and mango for lunch again today.
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.
Thanks for visiting, Chere! Of all the things you could crave, salsa is a good choice!
The picture looks very tasty I want to try to make one…thank you for this 🙂
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