Some of my favorite meals are the simple ones. Black bean and mango tostadas are at the top of our list when it comes to easy dinner recipes. This meatless meal is loaded with fresh flavors and hits the spot every time.
We use corn tortillas for the base of our tostadas. I don’t fry the corn tortillas, instead I broil them in the oven. You get the same crispy results without having to mess with hot oil. They are healthier and a lot easier to make. We top the crispy corn tortillas with black beans, mangoes, tomatoes, red onion, cilantro, lime, lettuce, and avocado. If we have extra time, Josh will make a batch of his famous mango salsa to go with the tostadas. Go crazy and add on whatever toppings you like.
Black bean and mango tostadas are fast, fresh, and full of flavor. This is one of our go to meals when we are hungry and craving a healthy and delicious meal without all of the fuss. Add these black bean and mango tostadas to your weekly menu today!
Black Bean and Mango Tostadas
- Corn tortillas
- 1 can of black beans rinsed and drained and heated up
- 1 mango peeled and chopped
- 1/2 red onion chopped
- 2 to matoes chopped
- Fresh cilantro chopped
- Romaine lettuce chopped
- 1 avocado chopped
- Lime wedges
- Salsa if desired
- 1. Turn the broiler on high. Spray corn tortillas with cooking spray and sprinkle with salt. Place on a baking sheet. Put corn tortillas in the oven until crispy, about five-seven minutes. Flip them once to make sure each side is crispy.
- 2. Top corn tortillas with black beans, mango chunks, onion, tomatoes, cilantro, lettuce, and avocado. Dress with fresh lime juice and salsa.
Have you tried this recipe?
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