Black Bean Tostadas with Mango Slaw

Prep time

25 Min(s)

Total time

25 Min(s)


Makes 8 servings

Quick and easy black bean tostadas with fresh mango slaw! A fun tropical twist to taco night.


For the mango slaw:
1 mango, peeled and diced
3 cups shredded red cabbage
1 red bell pepper, diced
Juice of 1-1/2 limes
1/4 cup chopped cilantro
1/2 tablespoon olive oil
1/2 teaspoon salt

For the black bean mixture:
2 tablespoons olive oil
1/2 cup yellow onion, diced
Jalapeno, diced (seeded if desired)
2 (15.5 ounce) cans Michigan Black Beans, drained and rinsed
1-1/2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1/4 cup water
1/2 lime, juiced
8 store-bought tostada shells
Crumbled queso fresco, avocado, and sour cream for serving

Featured Bean

Cooking Instructions

  1. Add all slaw ingredients to a large bowl and toss well to combine.
  2. Heat the olive oil over medium heat in a large skillet. Add the onion and jalapeno and cook for 4 minutes or until softened. Add black beans, salt, chili powder, garlic powder, cumin, and oregano. Turn heat to low and mash roughly half of the bean mixture. Add water and lime juice and continue to cook another minute to warm.
  3. Spread a layer of the bean filling on each tostada shell, top with mango slaw, avocado slices, sour cream, and queso fresco.

You May Also Like