vegan taco recipe

Tasty Mexican seasonings and flavors come through in every bite of these Black Bean Tostadas paired with a Mango Salsa. A variety of textures do, too, thanks to crunchy tortillas, creamy refried beans, and a mix of fruit and vegetables in the mango salsa. The salsa, refried beans, and tortillas can all be prepared ahead of time to make assembling this dish a breeze. Try these tostadas alongside a refreshing margarita or chips and guacamole for a whole meal loaded with reliably delicious flavors!

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black bean tostada recipe

This mango salsa is absolutely delicious as the topping of so many dishes. Enjoy it with tortilla chips, seafood, pork chops, or even grilled chicken. It adds a bright burst of flavor to so many dishes and is so simple to make – especially if you buy your mango pre-chopped!

mango salsa recipe

Black Bean Tostadas Recipe Tips:

+ The mango salsa will keep well in an airtight container in the refrigerator for three days.

vegan black bean tacos

+ Feel free to top these tostadas with whatever your favorite Mexican ingredients may be. Diced avocado would also be delicious here.


Black Bean Tostadas with Mango Salsa

Tasty Mexican seasonings and flavors come through in every bite of these Black Bean Tostadas paired with a Mango Salsa.


Yield: 4 servings
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Black Bean Tostadas


  • 2 cups shredded cabbage
  • 1/2 lime, juiced

Mango Salsa


  • Preheat the oven to 400º fahrenheit and line a baking sheet with parchment paper. Place the corn tortillas onto the baking sheet and bake for about 8-10 minutes, flipping halfway through, until crisp.
  • Meanwhile, heat a small saucepan on low heat and add the avocado oil. Add the minced garlic and saute for 2-3 minutes. Watch closely to ensure the garlic doesn’t burn. Add the black beans, including the little bit of liquid left behind. Add the chili powder, cumin, salt, and pepper.
  • Cook on low heat, stirring the beans for 2-3 minutes. Once they’re warm, start mashing the beans with a potato masher.
  • Allow the beans to cook, stirring occasionally, for about 5 minutes. For thicker beans, cook longer, allowing the liquid to further evaporate. Mix in lime juice.
  • Meanwhile, in a medium bowl, mix together all ingredients for the mango salsa. In another small bowl, mix the shredded cabbage with lime juice.
  • To serve, divide the beans evenly between the four tortillas. Top with shredded cabbage, then with mango salsa. Serve immediately.


Serving is per tostada.
Calories: 270kcal, Carbohydrates: 53g, Protein: 12g, Fat: 3g, Saturated Fat: 0.5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 378mg, Potassium: 690mg, Fiber: 14g, Sugar: 10g, Vitamin A: 900IU, Vitamin C: 48mg, Calcium: 92mg, Iron: 3mg
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Vegan Black Bean Tostada Recipe