Black Bean Tostada with Avocados, Tomatoes, and Mango Salsa
Recipe type: main course
Prep time: 
Total time: 
Serves: 3
A quick and casual but satisfying lunch or dinner. Corn tortillas topped with lots of black beans, tomatoes, avocados, and mango salsa.
  • 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.
Recipe by Fit and Fed at