Mango and Black Bean Tostadas might become your new summer favorite salsa. Pile the crunchy, sweet and tart salsa-like mixture onto crunchy tostadas. Succulent mango, buttery avocado, crunchy jicama, corn, onion, a little heat from jalapenos and a honey lime vinaigrette. The results are delicious. This is a salsa you won’t be able to stop eating.
You can buy or make your own tostadas using corn tortillas. I added the method for this at the bottom of the recipe below. Both are good as it’s really the salsa that’s the star. I also like to serve this in the bowl, surrounded by warm tortilla chips for scooping.
Jicama, popular in Mexico, is a tuber with the texture of water chestnuts or a nashi (Asian) pear. A bit like an apple but crunchier and not as sweet with a slight earthy taste. Jicama has a mild flavor so it pairs will in salads and salsas adding that wonderful crunch, a perfect contrast with the creamy avocado and succulent mango. If you can’t find it – it’s sold in most grocery stores in the US as it’s so common nowadays, but in a pinch, try some nashi pears if you can find them, water chestnuts or apple. They do pale a little to the jicama in this recipe but needs/musts right?!
MANGO AND BLACK BEAN TOSTADAS
Ingredients
- 15 oz can black beans, rinsed and drained
- 1 large ripe avocado, diced
- 2 jalapeno peppers, trimmed and diced remove seeds & membranes if you or anyone is heat intolerant
- 1 1/2 cups diced ripe mango
- 1 cup diced peeled jicama
- 1/2 small-medium red onion, diced
- 1/4 cup chopped cilantro, plus extra leaves for garnish
- 8 to 10 tostadas
- 1/3 cup crumbled queso fresco cheese
LIME DRESSING
- 1/3 cup fresh lime juice
- 2 tablespoons olive oil or avocado oil
- 1 tablespoon honey
- 1/4 teaspoon ground cumin
- 1 garlic clove, minced
- A generous pinch sea salt & freshly ground pepper
Instructions
To make the dressing:
- Combine all ingredients in a small bowl or jar and whisk or shake to combine.
- Combine all the ingredients except the tostadas and the cheese in a medium bowl. Add the lime dressing and gently stir to combine.
- Spoon the mixture onto each tostada and sprinkle with cheese. Add a cilantro leaf if you’re feeling festive. Serve immediately.
Notes
Brush 8 to 10 tostadas with oil on each side. Place in a single layer on two baking sheets lined with parchment paper. Preheat the oven to 400°F (200°C). Bake tortillas for 7 minutes, turn and bake for 3 to 4 minutes more until golden and crisp.