Black Bean Tostadas with Mango Relish

I made homemade refried beans…

AND IT WAS EASY, Y’ALL.

Instead of pinto beans, I used a can of black beans. Yep, a can.

How much does a can of black beans cost? About 89 cents? I can’t remember, but I’m pretty sure it’s cheaper than a can of refried black beans. Making your own refried beans is so easy. All you need is 1/2 an onion, vegetable oil, a few spices, and a some sick mashing skills.

I needed to make something with my new bean recipe, so my first thought was tostadas. I have a TON of corn tortillas right now.

I love the flavor combination of sweet and salty, and fruit relishes with a spicy kick are my favorites. So I grabbed a few peppers I had leftover from our cookout this weekend and chopped up my last remaining mango (check out this other mango entrée here). I sliced an avocado and diced the other half of that onion for the black beans and came up with this Sweet & Salty & Spicy combination! Hope you enjoy 🙂

Black Bean Tostadas with Mango Relish

• 4 corn tortillas
• 2 TBS. vegetable oil
• 1 (14.5 oz) can black beans, drained
• 1/2 medium red onion, diced
• 2 garlic cloves, minced
• 1/2 tsp dried oregano
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 2 TBS. beef broth, plus more for any additions as needed
• salt & pepper
• 1 (20 oz.) can pineapple slices, diced
• 1 medium mango, peeled and diced
• 1 jalapeno, diced
• 1/2 green bell pepper, diced
• 1/2 red onion, diced
• 2 TBS. of pineapple juice (use from above can)
• 1 TBS. dried cilantro
• 2 tsp. lime juice
• 2 tsp. agave nectar
• 1 avocado, sliced
• Crema, queso fresco, shredded cheese and cilantro for topping

1. First, make the tostadas: Preheat oven to 325 degrees. Spray baking sheet with cooking spray and then place corn tortillas onto sheet. Spray lightly tortillas lightly with cooking spray and sprinkle with salt. Bake for 12 minutes, turning tortillas every 3 minutes to ensure even browning. Let cool.
2. Next, make the refried beans: Heat vegetable oil over medium high heat. Add diced onion and saute for 3-4 minutes until translucent. Add garlic and oregano, cumin, chili powder, salt and pepper. Saute for another 2-3 minutes. Add black beans and mash with spoon against pan. Add 2 TBS. beef broth and simmer until liquid is reduced, adding more liquid to ensure the beans don’t dehydrate (if necessary) . Beans will start to get thick once liquid reduces. Stir frequently until a slight bean paste forms. Let cool slightly before adding to tostadas.
3. Now, make the relish: In a small bowl, mix diced pineapple, mango, jalapenos, bell pepper, pineapple juice, onion, cilantro, lime juice and agave nectar. Refrigerate for at least 30 minutes before serving.
4. Make your tostadas! Top your tostada shell with black beans, then layer sliced avocado over that. Top with pineapple relish and other toppings!

Flavor Profile: This vegetarian tostada has such a unique flavor profile, but it hits all of the major tastes: sweet, salty, creamy & spicy. The salty beans match well with the fatty avocado and sweet and spicy relish. So much YUM.

Skill Level: I can’t reiterate this enough: refried beans are so EASY to make! You’d be surprised. And tostadas are almost fool-proof, so long as you turn the tortillas every couple of minutes so they don’t burn.

Versatility: This recipe is wide open for interpretation. Make it with MEAT, make it with pinto beans, coleslaw, tomatillo salsa—it’s up to you to have FUN with this recipe!

End Score: A+++. I will absolutely be making this for a Meatless Monday dinner again soon!