Mango-Black Bean Tostadas with Avocado Crema
Crisp corn tortillas topped with smoky black beans, sweet mango, and a creamy avocado sauce for a vibrant, protein-packed meal. This Mexican-inspired quick recipe (vegetarian), ready in about 27 minutes, pairs black beans, mango, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz), drained and rinsed black beans
- 1 cup, diced mango
- 1 large, pitted avocado
- 2 tbsp lime juice
- 8, 6-inch corn tortillas
- 1 tbsp olive oil
- 1 tsp cumin
- 2 tbsp, chopped cilantro
- 1/4 cup, thinly sliced red onion
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 375°F. Brush both sides of 8 corn tortillas with 1 tbsp olive oil and arrange on a baking sheet. Bake for 8 minutes until crisp, flipping halfway through.
- Step 2: While tortillas bake, mash 1 large avocado with 2 tbsp lime juice and 1/4 cup water until smooth, then stir in 2 tbsp chopped cilantro.
- Step 3: Warm black beans in a saucepan over medium heat with 1 tsp cumin until steaming, about 5 minutes. Spoon 2 tbsp beans onto each warm tortilla, top with 1/4 cup diced mango, 2 tbsp avocado crema, and 1/4 cup sliced red onion.
