Quick & Crispy Spicy Mango Black Bean Tostadas with Creamy Avocado-Lime

Craving a quick, flavorful, and incredibly satisfying meal? These Spicy Mango Black Bean Tostadas are your answer! In less than 30 minutes, you'll create crispy baked corn tortillas generously loaded with a zesty avocado-lime mash, hearty seasoned black beans, and a refreshing, vibrant mango salsa. It's a perfect blend of sweet, spicy, and savory that makes for an unforgettable weeknight dinner or a fantastic appetizer!

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4 servings

Ingredients

• For the Crispy Tostadas:
• 8 corn tortillas
• 1 tbsp olive oil
• Pinch of salt
• For the Creamy Avocado-Lime Mash:
• 2 ripe avocados, pitted and scooped
• 2 tbsp fresh lime juice
• 1/4 tsp salt
• Pinch of black pepper
• For the Seasoned Black Beans:
• 1 (15-oz) can black beans, rinsed and drained
• 1/4 cup finely diced red onion
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp salt
• 2 tbsp water or vegetable broth
• For the Spicy Mango Salsa:
• 1 cup diced ripe mango (about 1 medium mango)
• 1/4 cup finely diced red onion
• 2 tbsp chopped fresh cilantro
• 1 tbsp fresh lime juice
• 1/2 small jalapeño, seeded and finely diced (optional, for heat)
• Pinch of salt
• Optional Garnish:
• Fresh cilantro, chopped
• Lime wedges
• Hot sauce or crema

Instructions

1. 1. **Prepare Tostadas:** Preheat oven to 400°F (200°C). Lightly brush both sides of corn tortillas with olive oil and sprinkle with salt. Arrange in a single layer on a baking sheet. Bake for 8-12 minutes, flipping once, until golden brown and crispy. Watch carefully to prevent burning.
2. 2. **Make Avocado-Lime Mash:** In a small bowl, combine scooped avocado, lime juice, salt, and pepper. Mash with a fork until smooth and creamy. Set aside.
3. 3. **Cook Seasoned Black Beans:** Heat 1 tbsp olive oil in a small skillet over medium heat. Add finely diced red onion and sauté for 2-3 minutes until softened. Stir in drained black beans, cumin, chili powder, and salt. Add water or broth and cook for 5 minutes, mashing a few beans with the back of a spoon for a creamier texture. Remove from heat.
4. 4. **Assemble Mango Salsa:** In another bowl, combine diced mango, red onion, chopped cilantro, lime juice, and jalapeño (if using). Season with a pinch of salt and toss gently.
5. 5. **Assemble Tostadas:** Spread a generous layer of avocado-lime mash onto each crispy tostada shell.
6. 6. Top the avocado layer with a spoonful of the seasoned black beans.
7. 7. Spoon a generous amount of spicy mango salsa over the black beans.
8. 8. Garnish with extra fresh cilantro and serve immediately with lime wedges.

Chef's Note

For an extra layer of flavor and texture, warm your corn tortillas slightly before brushing with oil and baking – it makes them more pliable and less prone to breaking. If you like extra heat, don't seed the jalapeño in the mango salsa!

Make-Ahead Tips

The mango salsa can be made up to 1 day in advance and stored in an airtight container in the fridge. The seasoned black beans can also be prepared ahead of time and reheated gently. Assemble tostadas just before serving to keep the shells crispy.

Substitutions

For the beans, pinto beans or a mix of corn and black beans would also work. If fresh mango isn't available, a good quality mango salsa from a jar can be used in a pinch (though fresh is always best!). You can also add crumbled Cotija cheese or a drizzle of sour cream for extra richness.