Vegan Black Beans Tostadas with Mango Salsa – This family friendly vegetarian dinner is done in 20 minutes or less! The perfect quick twist on taco night. (Gluten free, vegan friendly)
One thing I LOVE about cooking is that you don’t have to be a world-class chef to put a great dinner on the table. You don’t have to master 1,000 recipes, or know 100 complicated techniques. Instead, you can mix and match things you already know and feel comfortable with to come up with endless variations on dinner.
What we call “taco night” at our house works just that way. Taco night at our house isn’t *strictly* for actual tacos. We actually include all sorts of build-your-own Tex-Mex faves, from soft and hard shell tacos, to burritos and burrito bowls, to taco salads and tostadas. You just pick a protein, some veggies, and something fun to top it with (like salsa, guacamole, or a fun dressing). And boom–dinner is done!
These vegan black bean tostadas with mango salsa are a perfect example. I took a few things I LOVE and paired them with refried black beans and tostada shells for a fun spin on taco night. It’s Meatless Monday (or Taco Tuesday!) done right.
The end result is a vibrant, colorful, healthy meal that tastes DELICIOUS. And, it’s done in 20 minutes or less. Here’s how it’s done…
What I Put in Vegan Black Bean Tostadas with Mango Salsa:
CORN TOSTADA SHELLS. Honestly, I prefer store-bought corn tostada shells for this recipe. They’ve got great texture, and my kids are more likely to eat them. That said, if you prefer to make your own, it’s easy!
REFRIED BLACK BEANS. I love black beans with mango salsa. You can buy them or make your own. For store-bought, Amy’s Organic is a good brand (I find them at Target or Sprouts), and Rosarita and El Paso also make them (they’re a little more widely available). For homemade refried beans, I like this slow cooker method, or you can follow this tutorial from Isabel Eats for an authentic stovetop version (she’s also got a shortcut using canned beans).
MY LIME CILANTRO SLAW. While you can totally go the shredded lettuce route, I love layering in lime cilantro slaw, like I do in my favorite fish tacos. It’s fast and easy, and the flavor is AWESOME. So good with the beans and salsa.
FRESH MANGO SALSA. It’s tough to beat a fresh mango salsa. The colors and flavors are so bright and refreshing–the perfect pair for spiced refried beans and a flavorful slaw. In a rush? You can totally use store-bought. Or, if mangos aren’t your jam, you can swap out for my pico de gallo, peach salsa, or classic restaurant-style salsa.
QUICK GUACAMOLE + EXTRAS. Avocados are my love language, so I love to add them any chance I get. I love a good guacamole. You can make any of the versions from my Ultimate Guacamole Guide post, or you can make the quick version below. It’s delicious! Then, feel free to add extras, like cilantro, green onions, tomatoes, or things like sour cream and cheese, if you tolerate them (cotija would be great here).
Tips for Awesome Black Bean Tostadas with Mango Salsa:
SWAPS AND SUBSTITUTIONS. You can use store-bought versions of just about every ingredient above for these vegan black bean tostadas. Tostada shells, salsa, beans, and guacamole can be bought from a store to save time. Or, if you want, you can use regular black beans instead of refried. Or, swap them out for pinto. It’s flexible!
HOW TO STORE LEFTOVERS. I recommend storing leftover guacamole in a small bowl or lidded container with plastic wrap or food wrap pressed to the surface. The less air exposure, the less oxidation (browning) will occur. The salsa will keep 3-4 days in an airtight container in the fridge. The slaw will continue to soften, so it works best eaten in 2-3 days.
MAKE THEM MORE OR LESS SPICY. The mango salsa runs in the mild to medium category, depending on how spicy your jalapeños are. You really can’t tell how hot a jalapeño will be until you taste it, so I alway suggest starting small and adding from there. If your kids (or you!) don’t tolerate a lot of spice, skip the jalapeño and add a small pinch of chili powder or cumin to the salsa instead of minced jalapeño.
NOT VEGAN? This meal works great for serving a crowd with all different dietary needs. If you’re serving meat eaters and vegetarians or vegans at the same table, you can can totally add another protein on the side as an option, like spice-rubbed fish, sweet & spicy pork, beef carnitas, or shredded chicken.
Love Tex-Mex? You’d Probably Love:
- The BEST Fish Tacos with Honey Lime Cilantro Slaw
- My Ultimate Guide to Guacamole
- Vegan Plantain Burrito Bowls
- Cilantro Lime Ranch Dressing (awesome for taco salads + more!)
- Potato & Egg Breakfast Tacos
Vegan Black Beans Tostadas with Mango Salsa – This family friendly vegetarian dinner is done in 20 minutes or less. Such a fun twist on taco night! (Gluten free)
For the Tostadas:
- 12 Tostada shells (store-bought, or homemade)
- 2 cans Refried black beans (3–4 cups)
- Lime Cilantro Slaw (recipe below)
- Mango Salsa (recipe below)
- Guacamole (recipe below)
- Your favorite taco toppings–diced tomatoes, avocado, cilantro, etc.
For Lime Cilantro Slaw:
- 2 cups shredded green cabbage or coleslaw mix
- 2 cups shredded red cabbage
- 1/4 cup roughly chopped cilantro
- 2 Tbsp fresh lime juice (from about 1 lime)
- 1/2 Tbsp honey or agave (optional)
- 1/4 tsp salt (more or less, to taste)
- 1/4 tsp pepper (more or less, to taste)
For the Mango Salsa:
- 2 cups diced fresh mango (I like yellow/Atulfo mangos)
- 1/4 cup finely minced red onion
- 1/4 cup minced cilantro
- 1–2 Tbsp finely minced jalapeño*
- 2 Tbsp lime juice (from 1 lime)
- 1/8–1/4 tsp salt, to taste
For Quick Guacamole:
- 2 avocados, peeled and pits removed
- 2 Tbsp minced cilantro
- 1 Tbsp lime juice
- salt and pepper, to taste
First, Make the Lime Cilantro Slaw:
- In a large bowl, combine shredded cabbage, cilantro, lime juice, honey, salt, and pepper.
- Stir to combine.
- Chill in the refrigerator while you prepare the other components of your meal.
Next, Make The Mango Salsa:
- In a medium bowl, stir together mango, red onion, cilantro, 1 Tbsp jalapeño, lime juice, and salt.
- Stir to combine well.
- Assemble your tostadas.
Make the Quick Guacamole:
- In a small bowl, mash the avocados with cilantro, lime juice, salt and pepper until you’ve reached your desired smoothness.
To Assemble Your Tostadas:
- Heat your refried black beans on the stovetop, or in the microwave.
- Let everyone build their own tostadas, spreading black beans on the tostada shells and layering with toppings.
- Layer with guacamole, lime cilantro slaw, fresh mango salsa, and any other desired taco toppings.
*It’s nearly impossible to tell how spicy a jalapeño will be from the outside. I recommend starting small in your salsa, as you can always add more! If you don’t like jalapeños, or want a mild version, omit jalapeño and add 1/4-1/2 tsp chili powder to your salsa instead.
- Category: Main Dish, Vegetarian,
- Method: Stovetop
- Cuisine: Tex-Mex, Southwestern, American
Keywords: tostadas, vegan tostadas, black bean tostadas, mango salsa, refried black beans, vegetarian tostadas,