A can of black beans ensures these vegetarian black bean tostadas with mango guacamole are ready in just 20 minutes! Crispy tostada shells are topped with savory black beans and a super fresh mango guacamole for an easy and flavorful vegetarian dinner. Enjoy them as-is or pile on extras like pickled red onions and cotija cheese.
This black bean tostada recipe is my solution to satisfying my Tex-Mex cravings. Let’s just say Virginia is severely lacking compared to my options back in Texas! These vegetarian tostadas really hit the mark for me: crunchy, savory, fresh, and incredibly easy to throw together. A word of warning though, you might find yourself craving this mango guacamole on top of everything from now on!
Why You’ll Love These Black Bean Tostadas
- You can have everything ready and on the table in just 20 minutes. Huzzah for easy vegetarian dinners!
- They’re so much better than takeout, especially if you have frequent Tex-Mex cravings like I do.
- The mango guacamole takes these to another level and will quickly make its way onto your menu rotation. (Seriously though, my mom requests this guacamole frequently for family meals!)
Notes on Ingredients and Substitutions
There are two main components of this tostada recipe aside from the tostada shells and optional toppings: the black beans and the mango guacamole. The black beans are adapted from my easy black beans and rice recipe and take advantage of canned black beans for convenience. You’ll use both the beans and the liquid so don’t drain them beforehand! Since canned black beans can be a little bland, I like to pack in flavor with aromatics like onion, garlic, jalapeno, and spices. If you’re sensitive to spicy flavors, you can leave the jalapeno out completely, or simply cut the flesh away from the seeds and membranes for a mild flavor.
The mango guacamole is simple to throw together and is packed with fresh flavors. Aside from ripe avocados, I like to add diced red onion (or shallot if you prefer), cilantro, freshly squeezed lime juice, and sea salt. I prefer using a yellow mango here (such as “Champagne” or “Ataulfo”) for their reliable sweet flavor but you can use larger red-skinned ones if you prefer. If you use a larger mango variety, you’ll only need to use roughly half of it for the guacamole.
Though entirely optional, here are some tostada toppings I like to include as part of the spread: pickled red onions, sour cream or crema, cotija cheese, and lime wedges. If you’re vegan, feel free to use a vegan sour cream instead!
Tips for Making The Best Black Bean Tostadas
Sauté your diced onion until it’s translucent and turning golden before adding your chopped garlic and jalapeno. For the onion, I’ll stir it every 1-2 minutes to allow for some caramelization, but once I add the garlic and eventually the spices, I like to stir fairly continuously to keep them from burning. The whole can of black beans is added (beans AND liquid) and as it warms up, I like to roughly mash the beans to make the mixture thicker. This helps them stay on the tostada better without tumbling off when you pick it up!
While the black beans cook, you’ll have time to make the guacamole. If you find red onion pungent, you can squeeze the juice from half of a lime over it and let it lightly pickle for 5 or so minutes before adding it to the guacamole. This cuts the sharpness! I like to do a small dice on the red onion so I’m not getting huge chunks of it in a bite. As for the mango, I’ll do more of a standard dice so the pieces stand out and don’t get lost.
Now it’s time for topping your tostadas! If you can’t find tostada shells, you can easily make them at home with corn tortillas and a little oil. Check the notes section in the recipe card below for specific instructions! I like to put a layer of black beans on the bottom of the tostada shell, followed by a sprinkle of cotija cheese, a hefty dollop of mango guacamole, then a forkful of pickled red onions.
Want more black bean recipes?
Having a can of black beans in my pantry is a must because it forms the base of so many great vegetarian and vegan meals! If you haven’t already, I highly recommend trying my easy black beans and rice with grapefruit avocado salsa or my crispy black bean sweet potato tacos.
Black Bean Tostadas with Mango Guacamole
- Total Time: 20 minutes
- Yield: 6 tostadas 1x
- Diet: Vegetarian
Description
A can of black beans ensures these vegetarian black bean tostadas with mango guacamole are ready in just 20 minutes! Crispy tostada shells are topped with savory black beans and a super fresh mango guacamole for an easy and flavorful vegetarian dinner. Enjoy them as-is or pile on extras like pickled red onions and cotija cheese.
Ingredients
- 1 tablespoon olive oil
- 1 small/medium yellow onion, diced
- Sea salt, to taste
- 2 cloves garlic, minced
- 1 jalapeno, finely chopped (remove seeds/membranes before chopping for mild flavor)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1 can cooked black beans
- 2 medium avocados
- 1 handful cilantro leaves, finely chopped
- 1/4 cup finely diced red onion
- 1 ripe yellow mango, diced
- 1–2 medium limes
- 6 tostada shells
- optional for serving: cotija cheese, pickled onions, sour cream or crema, lime wedges
Instructions
Heat a large skillet over medium. Add the olive oil and once it starts to shimmer, add the diced yellow onion along with a pinch of salt. Cook, stirring every 1-2 minutes, until the onion softens and begins to turn golden, about 5-7 minutes. Add the garlic and jalapeno and cook for 1-2 minutes, stirring regularly. Sir in the dried oregano, smoked paprika, and chili powder. Cook for 1 minute, stirring regularly, then add the entire contents of the can of black beans (including the liquid). Reduce the heat to medium low. Allow the beans to cook 3-4 minutes until warmed through. As the beans cook, roughly mash them to help thicken the mixture.
While the beans cook, make the guacamole. Add the flesh of both avocados to a small bowl and roughly mash them. Stir in the chopped cilantro, finely diced red onion, and diced mango. Add the juice from half of one of the limes and season with a pinch or two of salt. Mix, then taste and add more lime or salt to suit your tastes.
Warm tostada shells if desired. Divide the black bean mixture between the 6 tostadas. Top with the mango guacamole and your desired toppings. Enjoy immediately!
I recommend only making as many tostadas as you are going to eat at a time as the longer they sit with the toppings, the tostada shells will absorb the moisture and become soggy. Store leftover black beans, guacamole, and tostada shells separately. The black beans and guacamole can be stored in the fridge in airtight containers. The black beans will keep up to a week but the guacamole is best if enjoyed within 1-2 days. Re-warm the beans in the microwave or on the stove with a splash of water.
Notes
- To make your own tostada shells, brush both sides of a corn tortilla lightly with avocado or olive oil and sprinkle with a tiny pinch of salt. Place on a baking sheet and bake at 400 degrees for 4-5 minutes. Flip the tortillas, then bake an additional 4-5 minutes until crisp.
- Keep the black beans on the mild side by omitting the jalapeno entirely or by only using the flesh and discarding the seeds/membranes.
- 1 small shallot may be used in place of the red onion in the guacamole if you don’t have a use for the rest of the red onion. Or, if you want to use red onion, you can pickle the rest of it and use it as an additional topping! Here’s a recipe if you’d like to try it.
- Leave off sour cream and cotija to keep these vegan. Or, use a vegan sour cream instead.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: main
