Name: stadas with Cabbage Slaw and Mango Salsa Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 6-8 Corn tortillas; Vegetable oil, enough to fill a large skillet 1/4 full; Coarse salt, for sprinkling; Chili powder, for sprinkling; 28 ounces canned black beans, drained; 2 roma tomatoes, diced (about 1 cup); 1 cup fire roasted corn, drained or thawed; 1/2 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/4 teaspoon garlic powder; 1/4 teaspoon paprika; 1/4 teaspoon ground Mexican oregano; Pinch of cayenne or more, as desired; Salt and pepper, to taste; 1 tablespoon unsalted butter; 3 cups cabbage, shredded; 1 tablespoon extra virgin olive oil; 1 teaspoon red wine vinegar; 1 mango, peeled and diced; 1/2 jalapeño, seeded and minced; 1/2 red onion, diced; 1 tablespoon cilantro, roughly chopped; Juice of 1/2 a lime; Jalapeño slices; Crumbled queso fresco; Avocado slices; Cilantro leaves

Jump to Recipe

If you’re craving a vibrant, crunchy, and utterly satisfying meal, these stadas with Cabbage Slaw and Mango Salsa are exactly what you need. Imagine crispy corn tortilla shells piled high with smoky black beans, fresh and tangy cabbage slaw, and a burst of sweet, zesty mango salsa—each bite delivering a perfect balance of textures and flavors. This dish is a joyful celebration of colors and tastes that comes together quickly, making it perfect for a weeknight dinner or an impressive meal to share with friends.

stadas with Cabbage Slaw and Mango Salsa Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward yet essential to building layers of flavor and texture in your stadas with Cabbage Slaw and Mango Salsa. Each one adds a unique touch, from the crispy crunch of the tortillas to the sweet brightness of mango, making every bite exciting.

Corn tortillas: The crispy, golden base that holds the entire stada together.
Vegetable oil: For frying tortillas to that perfect crunch without greasiness.
Coarse salt and chili powder: To season the shells for an irresistible flavor boost.
Black beans (28 ounces, canned): The hearty, smoky protein that makes this dish filling and nutritious.
Roma tomatoes (2, diced): Offering freshness and juiciness to the bean filling.
Fire roasted corn (1 cup): Adds a smoky sweetness and a pop of color.
Ground cumin, chili powder, garlic powder, paprika, Mexican oregano: A blend of spices to elevate the black bean filling with warm, earthy notes.
Cayenne pepper: Just a pinch to bring a subtle kick—adjust to your heat preference.
Unsalted butter (1 tablespoon): For richness and to help meld the bean filling flavors.
Cabbage (3 cups, shredded): The crisp base of the slaw, delivering crunch and freshness.
Extra virgin olive oil (1 tablespoon) and red wine vinegar (1 teaspoon): To dress the cabbage slaw with a light, tangy finish.
Mango (1, peeled and diced): The star of the mango salsa, bringing tropical sweetness and juiciness.
Jalapeño (1/2, seeded and minced): Adds a gentle spicy brightness to the salsa.
Red onion (1/2, diced): Sharpness and crunch for balance.
Cilantro (1 tablespoon, roughly chopped): Fresh herbal kick that ties everything together.
Lime juice (from 1/2 lime): For a zesty tang that brightens the salsa.
Garnishes (jalapeño slices, crumbled queso fresco, avocado slices, cilantro): Optional extras that make each stada pop with flavor and presentation.

How to Make stadas with Cabbage Slaw and Mango Salsa

Step 1: Make the Tostada Shells

Heat vegetable oil in a large skillet with tall sides until it shimmers. To check if the oil is ready, drop a tiny piece of tortilla into the hot oil; if it bubbles up immediately, you’re good to go. Fry each corn tortilla one at a time for about 30 seconds to 1 minute on each side until golden and crispy. The longer you fry, the crunchier and darker they get—choose your perfect level. Immediately after frying, place tortillas on a wire rack or paper towel-lined plate to drain excess oil, and sprinkle each shell generously with coarse salt and chili powder for a little extra zing.

Step 2: Prepare the Mango Salsa

In a small bowl, combine diced mango, minced jalapeño, diced red onion, chopped cilantro, and lime juice. This simple salsa is a beautiful balance of sweet, spicy, tangy, and fresh. Set it aside to let the flavors marry as you move on to the other components.

Step 3: Toss the Cabbage Slaw

In a medium bowl, toss shredded cabbage with extra virgin olive oil and red wine vinegar. The slaw adds a refreshing crunch and just enough acidity to brighten the hearty black beans, making every bite lively and crisp.

Step 4: Cook the Black Bean Filling

Melt butter in a medium pot over medium-high heat, then add the drained black beans. Using a spatula or fork, gently mash about half of the beans, leaving the rest whole to create a pleasing texture. Stir in diced tomatoes, fire roasted corn, ground cumin, chili powder, garlic powder, paprika, Mexican oregano, cayenne, salt, and pepper. Cook until everything is heated through and well combined, filling your kitchen with irresistible aromas.

Step 5: Assemble Your stadas with Cabbage Slaw and Mango Salsa

Start by spreading a generous layer of the warm black bean filling onto each crispy tostada shell. Next, add a spoonful of the crunchy cabbage slaw, followed by a vibrant scoop of mango salsa. For the finishing touches, garnish with crumbled queso fresco, jalapeño slices, creamy avocado slices, and fresh cilantro leaves. Each stada is now a colorful, flavorful masterpiece ready to enjoy!

How to Serve stadas with Cabbage Slaw and Mango Salsa

Garnishes

The beauty of this dish lies in its vibrant garnishes. Crumbled queso fresco adds a subtle saltiness and creamy texture, while jalapeño slices bring a fresh peppery bite. Avocado slices introduce luscious creaminess, and extra cilantro leaves offer a fresh herbal note. These garnishes elevate the overall experience and make your stadas look as fantastic as they taste.

Side Dishes

Serve your stadas with simple sides that complement rather than compete. A light Mexican-inspired rice or a zesty black bean salad offers heartiness without overwhelming the bright flavors. Alternatively, a cold Mexican street corn salad or a fresh green salad with lime vinaigrette brings refreshing contrasts that make the meal feel complete.

Creative Ways to Present

For casual gatherings, consider serving these stadas on a large wooden board with bowls of cabbage slaw, mango salsa, and garnishes, letting everyone build their own. For a more plated approach, use colorful plates and drizzle a little extra lime juice or hot sauce artistically on the side. Wrapping each stada loosely in parchment paper keeps them crisp and portable for picnics or lunchboxes.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store the black bean filling, cabbage slaw, and mango salsa separately in airtight containers in the refrigerator. Keep the tostada shells in a sealed container at room temperature to preserve their crunch. This separation keeps the components fresh and prevents sogginess.

Freezing

The black bean filling freezes beautifully. Cool it completely before placing it in a freezer-safe container or bag. When you’re ready to enjoy it again, thaw overnight in the fridge and gently reheat on the stovetop. Avoid freezing the tortillas, slaw, or salsa, as their textures won’t hold up well.

Reheating

Reheat the black bean filling in a saucepan over low to medium heat until warmed through. To revive tostada shells that have softened, pop them into a hot oven or toaster oven for a few minutes to crisp back up. Always add fresh cabbage slaw and mango salsa just before serving to maintain their fresh vibrancy.

FAQs

Can I make this recipe gluten-free?

Absolutely! Using corn tortillas keeps this dish naturally gluten-free. Just double-check that all your canned beans and spices are labeled gluten-free to avoid any surprises.

How spicy is the mango salsa?

The heat level is gentle and can be adjusted with the amount of jalapeño you add. Feel free to omit the jalapeño or add more if you love a spicy kick in your stadas with Cabbage Slaw and Mango Salsa.

Can I use dried black beans instead of canned?

Yes, but be sure to soak and cook dried black beans thoroughly before using. Canned beans save time and work perfectly for this recipe.

What can I substitute for queso fresco?

If you can’t find queso fresco, crumbly feta or cotija cheese are great alternatives that offer similar salty, creamy notes.

Is this recipe suitable for meal prep?

Definitely! Preparing the fillings and salsa in advance and storing them separately makes assembling stadas quick and easy on busy days.

Final Thoughts

These stadas with Cabbage Slaw and Mango Salsa are a wonderful blend of crunchy, creamy, sweet, and spicy elements that come together in a delightfully satisfying way. Whether you’re serving them for family dinners, casual get-togethers, or looking for a fresh new vegetarian main, this recipe is sure to become a beloved favorite. So grab those tortillas, chop some mango, and bring a little sunshine to your table with this irresistible dish!

stadas with Cabbage Slaw and Mango Salsa Recipe

★★★★★

4.9 from 13 reviews

Author: Sophie
Total Time: 35 minutes
Yield: 6–8 tostadas 1x
Diet: Vegetarian

Print Recipe

Description

A vibrant and satisfying vegetarian recipe featuring crispy corn tostadas topped with a flavorful black bean filling, fresh cabbage slaw, and sweet and spicy mango salsa. Perfect for a light lunch or dinner, this dish combines crispy textures with bold Mexican-inspired flavors and fresh garnishes.

Instructions

Make the Tostada Shells: Heat the vegetable oil in a large skillet over medium heat until hot enough for frying. Test by dropping a small piece of tortilla in the oil; if it bubbles immediately, the oil is ready. Fry the corn tortillas one at a time for about 30 seconds to 1 minute per side, or until they reach your preferred level of crispiness and color.
Drain and Season: Remove the fried tortillas and drain on a wire rack or paper towels to remove excess oil. While still warm, sprinkle each shell with a pinch of coarse salt and chili powder. Allow to cool and crisp further.
Prepare Mango Salsa: In a small bowl, combine diced mango, minced jalapeño, diced red onion, chopped cilantro, and lime juice. Mix well and set aside to let flavors meld.
Make Cabbage Slaw: In a medium bowl, toss together shredded cabbage with extra virgin olive oil and red wine vinegar. Mix until evenly coated and set aside.
Cook Black Bean Filling: Melt unsalted butter in a medium pot over medium-high heat. Add the drained black beans and gently mash about half of them with a spoon or potato masher. Stir in diced tomatoes, fire roasted corn, ground cumin, chili powder, garlic powder, paprika, Mexican oregano, cayenne, salt, and pepper. Cook until the filling is heated through and flavors are well combined, about 5-7 minutes.
Assemble the Tostadas: Spread a generous layer of the black bean filling onto each tostada shell. Top with a spoonful of cabbage slaw, then add a few spoonfuls of mango salsa on top.
Add Garnishes: Finish by garnishing with crumbled queso fresco, jalapeño slices, avocado slices, and fresh cilantro leaves to enhance flavor and visual appeal.

Notes

For extra heat, keep the seeds in the jalapeño or add more cayenne powder to the black bean filling.
To make this recipe vegan, substitute the butter with a plant-based alternative and omit the queso fresco or replace it with a vegan cheese.
If you prefer baked tostadas, brush tortillas lightly with oil and bake at 400°F (205°C) for 5-7 minutes each side for a lower-fat option.
Leftover black bean filling can be stored in the refrigerator for up to 3 days.
Use fresh lime juice for the best flavor in mango salsa; bottled lime juice may be too acidic or artificial tasting.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying and sautéing
Cuisine: Mexican