MANGO AND BLACK BEAN TOSTADAS

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MANGO AND BLACK BEAN TOSTADAS

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. You can buy or make your own tostadas using corn tortillas. I’ve added the method as a note at the bottom of this recipe. This can also be served with warm tortilla chips.

Prep Time20

Total Time20

Course: Appetizer

Servings:

Calories: 261kcal

Author: Lovoni

Ingredients

US Customary - Metric

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

AT HOME TOSTADAS
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.

Nutrition