As you know, I post my weekly menus here. I am always trying at least one new recipe each week. If the new recipes are really good I promise to post them here at Sisters Cafe. This was on the menu a couple of weeks ago and it was delicious! I loved it–but to be honest my little boys were only semi impressed (it was a little hard for them to eat). For me it was unique, light and very tasty! I had the rest for lunch the next day and loved it like before! This will definitely be on the menu again–but next time I will serve the young people in my family a cheese quesidillas with the black beans and mango salsa on the side.
Black Bean Tostados with Mango Avocado Salsa
Submitted by Melanie
Printable recipe here
1-2 ripe avocados(depending on how big they are), peeled and cut into 1/2″ cubes
3 T lime juice
1 ripe mango, peeled and cut into 1/2″ cubes
1 jalapeño, seeded and minced
1 t grated lime zest
1/2 t salt
1/4 t sugar (or agave nectar)
2 T chopped cilantro, plus more for garnish
4 T olive oil
1 15.5-oz can black beans, drained and rinsed
black pepper, to taste
4 whole wheat tortillas
olive oil spray
Cotija cheese for garnish
In a medium bowl, toss mango and jalapeño with 1 T lime juice and salt. Add avocado and gently toss to combine. In a small bowl, whisk together the remaining lime juice, zest, sugar, cilantro and oil. Toss the black beans with the vinaigrette.
Meanwhile, spray both sides of the whole wheat tortillas with olive oil and sprinkle with kosher salt. Broil 3-4 minutes, flip and broil reverse side until lightly browned.
To assemble, sprinkle toasted tostados with spring mix greens. Then spoon the black beans with vinaigrette into the center of the greens and top with the mango-avocado mixture. Garnish with chopped cilantro, crumbled cotija cheese(Mexican cheese) and black pepper.
Recipe Source: adapted from Whole Foods via Fresh 365