Tuesday, June 29, 2010

Black Bean and Mango Tostadas

This was a fast and fabulous recipe from the May issue of All You - Every last bit of tostada and mango salsa was gone!

This was a great example of a method - once you know how to bake the tostada's in the oven - you can make these with any protein, cheese and topping - the possibilities are seriously endless!


1 15oz can of black beans, drained and rinsed
1 Tbsp olive oil
2 scallions, white and green parts, finely chopped
1/2 tsp. chili powder
3/4 tsp salt
4 8-inch flour tortillas
6oz grated Monterey Jack - I used pepper jack cheese
1 ripe mango, peeled, pitted and diced
1/4 small red onion, finely chopped
1 Tbsp lime juice


1. Preheat oven to 425 degrees. Combine beans, olive oil, scallions, chili powder and 1/2 tsp salt in a bowl.

2. Mist a baking sheet with cooking spray. Place tortillas on sheet and spoon bean mixture on top. Sprinkle with cheese. Bake until golden and crisp, about 10 minutes.

3. While tostadas are baking combine mango, onion, lime juice and 1/4 tsp salt in a bowl. Remove tostadas from oven, spoon mango mixture on top and serve immediately.


I was really surprised at how crispy this tortilla got! We were still able to fold them over and eat them - but they had a great crunch!

This was an absolute 5 spoon! Not only did we all love this recipe - I am going to work this recipe into my rotation of meals - I think it would be great with ground beef and chicken too!


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