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.
Ingredients
Scale
Tostada Shells
- 6–8 Corn tortillas
- Vegetable oil, enough to fill a large skillet 1/4 full
- Coarse salt, for sprinkling
- Chili powder, for sprinkling
Black Bean Filling
- 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
Cabbage Slaw
- 3 cups cabbage, shredded
- 1 tablespoon extra virgin olive oil
- 1 teaspoon red wine vinegar
Mango Salsa
- 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
Garnishes
- Jalapeño slices
- Crumbled queso fresco
- Avocado slices
- Cilantro leaves
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
Nutrition
- Serving Size: 1 tostada
- Calories: 320
- Sugar: 7g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 10mg
Keywords: vegetarian tostadas, black bean tostadas, mango salsa, cabbage slaw, Mexican vegetarian recipe
