This was delicious. I added avocado (since it is in the picture) and cilantro. I also used a 22oz can of black beans since they are a favorite at my house. Very easy and fast. My 21 month old loved it, as did my husband who begged for me to make his without the mango and cilantro since he does not care for either. He ate 4, mango/cilantro and all!
Black Bean and Mango Tostadas
Photo: Ryan Benyi; Styling: Andrea Steinberg
Yield: Serves 4
Cost per Serving: $1.54
Recipe from
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Recipe Time
Cook Time:
Prep Time:
Nutritional Information
Amount per serving
- Calories: 392
- Fat: 16g
- Saturated fat: 7g
- Protein: 19g
- Carbohydrate: 50g
- Fiber: 8g
- Cholesterol: 30mg
- Sodium: 1496mg
Ingredients
- 1 15-oz. can black beans, drained and rinsed
- 1 tablespoon olive oil
- 2 scallions, white and light green parts, finely chopped
- 1/2 teaspoon chili powder
- 3/4 teaspoon salt
- 4 8-inch flour tortillas
- 6 ounces grated low-fat Monterey Jack
- 1 ripe mango, peeled, pitted and diced
- 1/4 small red onion, finely chopped (2 Tbsp.)
- 1 tablespoon lime juice
Preparation
- 1. Preheat oven to 425ºF. Combine beans, olive oil, scallions, chili powder and 1/2 tsp. salt in a bowl.
- 2. Mist a baking sheet with cooking spray. Place tortillas on sheet and spoon bean mixture on top. Sprinkle with cheese. Bake until golden and crisp, about 10 minutes.
- 3. While tostadas are baking, combine mango, onion, lime juice and 1/4 tsp. salt in a bowl. Remove tostadas from oven, spoon mango mixture on top and serve immediately.
Note: Spice it up. If you like more heat, use pepper Jack cheese instead of plain Monterey Jack.
Swap salsas. Don't care for mango or can't find one? Sub in tomato salsa instead.
Go green. To add another layer of flavor, sprinkle on some chopped avocado and fresh cilantro after assembling.
Put in more fruit. Mango gives the dish a touch of sweetness. Substitute or add chopped papaya, pineapple or kiwi for even more of a tropical taste.
Try another base. We used small flour tortillas for these tostadas, but you can use corn tortillas if you prefer.
Swap salsas. Don't care for mango or can't find one? Sub in tomato salsa instead.
Go green. To add another layer of flavor, sprinkle on some chopped avocado and fresh cilantro after assembling.
Put in more fruit. Mango gives the dish a touch of sweetness. Substitute or add chopped papaya, pineapple or kiwi for even more of a tropical taste.
Try another base. We used small flour tortillas for these tostadas, but you can use corn tortillas if you prefer.
Black Bean and Mango Tostadas Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy
- CUISINE: American, Southwest
- MAIN INGREDIENT: Beans
- COOKING METHOD: Bake
- PUBLICATION: All You
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